CDR FoodLab® is the chemical analyzer for quality and process control that allows you to determine a wide range of parameters of many foods, animal feeds and pet foods.

Alkaline phosphatase (ALP) in cow milk

The alkaline phosphatase (ALP) is an enzyme normally present in raw milk and it is inactivated in conditions of heat treatment. The temperature of inactivation of ALP is slightly higher than that required for the destruction of pathogenic bacteria. So the ALP test in pasteurized milk is used to verify if the heating process of pasteurization is done correctly.

Method

Test principle

Reaction involved in the analysis of alkaline phosphatase in milk

Alkaline phosphatase induces the hydrolysis of p-nitrophenyl phosphate in an alkaline solution, and forms a yellow colored complex whose intensity, measured at 420 nm, is directly proportional to the concentration of ALP in the sample.

Calibration curve

The calibration curve was performed using various additions of raw milk in pasteurized milk. The values reported are correlated with those reported in the literature (“ALP testing for milk Pasteurization” Cornell University – Dairy science facts 1998).

Alkaline phosphatase analysis in cow's milk pasteurized with CDR FoodLab®: calibration curve. R²

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

Analyzers for quality control of milk and dairy products

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CDR FoodLab®

  • Complete analysis panel, supplied already configured
  • Up to 16 determinations simultaneously
  • Possibility of carrying out analyses of the same sample
  • Integrated printer
  • Full connections (LAN - USB - Bluetooth barcode/QR code reader)
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CDR FoodLab® Jr

  • Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
  • Up to 3 determinations simultaneously 
  • Wireless connection to external printer
  • USB connections
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