Use of a fluorimetric test for bovine alkaline phosphatase to demonstrate under-pasteurisation of skimmed milk and cream

International Dairy Journal

Volumn 14, Issue 8, 2004, Pages 691-695

  Rampling, Anita M ^a   Greenwood, Melody H ^b   Davies, Gareth E N ^c  

^a DORSET COUNTY HOSPITAL   (United Kingdom)

^b SOUTHAMPTON GENERAL HOSPITAL   (United Kingdom)

^c St Mary's Hospital Isle of Wight   (United Kingdom)

Author keywords

Alkaline phosphatase; Fluorimetric phosphatase test; Holding time; Pasteurised cream; Pasteurised skimmed milk; Separator

Indexed keywords

BOVINAE;

EID: 2942719013     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.01.002     Document Type: Article

References (8)

1. Association of Official Analytical Chemists (AOAC). (1995). Official method 961.08 phosphatase (reactivated and residual) in milk. In AOAC official methods of analysis. Dairy products (16th ed.). Arlington, VA: AOAC, p. 36.
2. BS ISO 11816-1. (1997). Milk and milk-based drinks. Determination of alkaline phosphatase activity using a fluorimetric method. London: British Standards Institute.
3. Clark, A., Morton, S., Wright, P., Corkish, J., Bolton, F. J., & Russell, J. (1997). A community outbreak of verocytotoxin producing Escherichia coli 0157 infection linked to a small farm dairy. Communicable Disease Report (CDR), Review, 7, R206-211.
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7. Lyster R.L.J., Aschaffenburg R. The reactivation of milk alkaline phosphatase after heat treatment. Journal of Dairy Research. 29:1962;21-35
8. Painter C.J., Bradley R.L. Residual alkaline phosphatase activity in milks subjected to various time-temperature treatments. Journal of Food Protection. 60:1997;525-530