Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milkopen access
- Authors
- Kim, Dong-Hyeon; Chon, Jung-Whan; Lim, Jong-Soo; Kim, Hong-Seok; Kang, Il-Byeong; Jeong, Dana; Song, Kwang-Young; Kim, Hyunsook; Kim, Kwang-Yup; Seo, Kun-Ho
- Issue Date
- Apr-2016
- Publisher
- KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
- Keywords
- alkaline phosphatase; milk; pasteurization; quantitative criteria; spectrophotometer
- Citation
- KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.2, pp.194 - 197
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
- Volume
- 36
- Number
- 2
- Start Page
- 194
- End Page
- 197
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/154867
- DOI
- 10.5851/kosfa.2016.36.2.194
- ISSN
- 2636-0772
- Abstract
- The alkaline phosphatase (ALP) assay is a rapid and convenient method for verifying milk pasteurization. Since colorimetric ALP assays rely on subjective visual assessments, their results are especially unreliable near the detection limits. In this study, we attempted to establish quantitative criteria for residual ALP in milk by using a more objective method based on spectrophotometric measurements. Raw milk was heat-treated for 0, 10, 20, 30, and 40 min and then subjected to ALP assays. The quantitative criteria for residual ALP in the milk was determined as 2 μg phenol/mL of milk, which is just above the ALP value of milk samples heat-treated for 30 min. These newly proposed methodology and criteria could facilitate the microbiological quality control of milk.
- Files in This Item
-
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/154867)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.