Residual Alkaline Phosphatase Activity in Milks Subjected to Various Time-Temperature Treatments

1997 ◽  
Vol 60 (5) ◽  
pp. 525-530 ◽  
Author(s):  
C. J. PAINTER ◽  
R. L. BRADLEY
Keyword(s):  
Alkaline Phosphatase ◽  
Activity Levels ◽  
Milk Product ◽  
Milk Products ◽  
Alp Activity ◽  
High Temperature Short Time ◽  
Thermally Processed ◽  
Long Time ◽  
The Mean ◽  
Fluid Milk

Milk is routinely tested for proper pasteurization. The Scharer and Fluorophos methods, among others, test for residual alkaline phosphatase (ALP) activity to assure proper pasteurization. Until recently there were no tests available to accurately detect residual ALP activity levels below the U.S. legal limit of 1 μg of phenol or 350 mU of ALP per liter of milk. The new Fluorophos method can detect accurately residual ALP activity levels as low as 10 mU/liter. The Fluorophos method was used to investigate residual ALP activity levels in several fluid milk products. The milk products were thermally processed under various time and temperature protocols below, at, and above current U.S. Food and Drug Administration-mandated heat treatments for fluid milk and milk products. The data established values for residual ALP activity in milks pasteurized under high-temperature short-time (HTST) and low-temperature long-time (LTLT) treatments. The mean ALP activities for whole, 2% lowfat, 1% lowfat, skim, half and half, and chocolate-flavored milks thermally processed at the legal minimum HTST pasteurization treatment are 169.7 ± 12.3, 145.2 ± 9.3, 98.6 ± 8.9, 72.5 ± 4.2, 38.4 ± 4.6 and 157.3 ± 6.5 mU/liter, respectively. The mean ALP activities generated at the legal minimum LTLT pasteurization treatment are 81.8 ± 4.8, 66.4 ± 5.9, 56.4 ± 2.1, 39.1 ± 3.9, 35.0 ± 1.2 and 91.3 ± 7.7 mU/liter, respectively. The values for all milks pasteurized at the legal minimum heat treatment were significantly below the current legal cutoff for residual ALP activity of 350 mU/liter of milk or milk product.

scholarly journals Evaluating Paenibacillus odorifer for its potential to reduce shelf life in reworked high-temperature, short-time fluid milk products

2022 ◽  
Author(s):  
Casey E. Rush ◽  
Jared Johnson ◽  
Samantha Burroughs ◽  
Brandon Riesgaard ◽  
Alejandro Torres ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Milk Products ◽  
High Temperature Short Time ◽  
Short Time ◽  
Fluid Milk

Method for Predicting Minimum Detectable Residual Alkaline Phosphatase in High-Temperature, Short-Time Processed Dairy Products

1980 ◽  
Vol 43 (1) ◽  
pp. 46-48 ◽  
Author(s):  
G. K. MURTHY ◽  
J. T. PEELER
Keyword(s):  
Alkaline Phosphatase ◽  
High Temperature ◽  
Control Sample ◽  
Rank Correlation ◽  
Raw Milk ◽  
Milk Product ◽  
Colorimetric Test ◽  
High Temperature Short Time ◽  
Highly Correlated ◽  
Short Time

High-temperature, short-time (HTST) processed milk, cream and buttermilk were mixed with small portions (0 to 0.6%) of the raw milk product to obtain desired levels of residual alkaline phosphatase. Samples were subjected to the differential test to discern reactivation and analyzed for phosphatase activity by the rapid colorimetric test. The experimental data were fitted to a linear statistical model to determine the minimum detectable residual phosphatase (Eo) in the product. These observed values and the computed expected values were highly correlated, with a rank correlation coefficient of 0.956, which was significant at a = 0.05 level. The values of [Eo] varied depending upon the extent of phosphatase reactivation in the HTST product when the residual phosphatase was zero. As the differential values of reactivation (reactivated [E] of the control sample minus the reactivated [E] of diluted sample containing magnesium) increased, the [Eo] increased also. In general, the [Eo] in cream was greater than that in milk. A method is proposed for predicting [Eo] in liquid HTST products.

scholarly journals Food consumption and nutrient intakes with a special focus on milk product consumption in early pubertal girls in Central Finland

2005 ◽  
Vol 8 (3) ◽  
pp. 284-289 ◽  
Author(s):  
A Lyytikäinen ◽  
C Lamberg-Allardt ◽  
L Kannas ◽  
S Cheng
Keyword(s):  
Current Status ◽  
Maturation Stage ◽  
Special Focus ◽  
Milk Product ◽  
Dietary Intakes ◽  
Restricted Diet ◽  
Cross Sectional ◽  
Milk Products ◽  
Product Consumption ◽  
The Mean

AbstractObjectiveTo evaluate the current status of dietary intakes in early pubertal girls with a special focus on milk products.DesignCross-sectional data using 3-day food records.SubjectsEight hundred and sixty girls, aged 10–12 years, at Tanner maturation stage I-III.ResultsThe mean consumption of milk products (620 g day−1) was similar to that of a Finnish study in the 1980s, while the consumption of non-milk drinks (403 gday−1) had increased. Twelve per cent of the girls had a dairy-restricted diet and consumed significantly less milk products than girls with a non-restricted diet (465 vs. 644 g day−1, P<0.001). Girls with low milk product consumption had the highest non-milk drinks consumption (P<0.001). The mean energy intake was 7.1 MJ day−1. No major changes were found in the sources of nutrients. The shares of energy for nutrients were close to recommendations except for saturated fat (13.9 vs. 10% of energy) and carbohydrates (51.5 vs. 55–60% of energy). The mean calcium intake (1117 mg day−1) was above the recommendation, while the vitamin D intake (3.1 μg day−1) of 88% of the girls was below the recommendation.ConclusionsThe diet quality of early pubertal girls is close to the recommendations and has improved with respect to fat compared with the 1980s. Consumption of milk products is high although the consumption of non-milk drinks has increased. We found a subgroup of girls who compensate their low milk product consumption with a higher consumption of non-milk drinks. Following a dairy-restricted diet is the main reason for low consumption of milk products.

Residual Alkaline Phosphatase Activity in Pasteurized Milk Heated at Various Temperatures—Measurement with the Fluorophos and Scharer Rapid Phosphatase Tests

1999 ◽  
Vol 62 (1) ◽  
pp. 81-85 ◽  
Author(s):  
PAUL D. ANGELINO ◽  
GENEVIEVE L. CHRISTEN ◽  
MARJORIE P. PENFIELD ◽  
SAMUEL BEATTIE
Keyword(s):  
Alkaline Phosphatase ◽  
Rapid Test ◽  
Fluorometric Method ◽  
Milk Products ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Alp Activity ◽  
Heated Milk ◽  
Heat Treated ◽  
Different Temperatures

Milk containing three levels of milkfat (skim [0.5%], lowfat [2.0%], and whole [3.25%]) were heat treated at five different temperatures (59, 61, 63, 65, and 67°C) using a laboratory scale, batch pasteurization method. Heated milk samples were removed at 5-min intervals, immediately cooled, and then assayed using the quantitative fluorometric method and the qualitative Scharer rapid test. Mean alkaline phosphatase (ALP) activity values as measured with the Fluorophos method decreased in all milk preparations as the time of sampling and temperature of heating increased. Samples representing the three fat levels and heat treated at 63°C for 30 min, the minimum time/temperature allowed by the 1995 pasteurized milk ordinance (PMO), had ALP activity values &lt;100 mU/liter. All values were below the 350 mU/liter standard for fluid milk products established by the Food and Drug Administration and cited in the 1995 PMO. Evaluation of the milks for adequacy of pasteurization with the Scharer rapid method indicated that those same milks were adequately pasteurized.

Thermal Inactivation of Salmonella Species in Fluid Milk1

1987 ◽  
Vol 50 (6) ◽  
pp. 494-501 ◽  
Author(s):  
J.-Y. D'AOUST ◽  
D. B. EMMONS ◽  
R. McKELLAR ◽  
G. E. TIMBERS ◽  
E. C. D. TODD ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Thermal Inactivation ◽  
Pilot Scale ◽  
Maximum Temperature ◽  
Whole Milk ◽  
Thermally Processed ◽  
The Mean ◽  
Minimum Residence Time ◽  
Salmonella Senftenberg ◽  
Fluid Milk

The thermal resistance of Salmonella senftenberg 775W, Salmonella muenster previously isolated from raw fluid milk, and two mixtures each consisting of ten Salmonella strains commonly isolated from human or non-human sources was tested. Cells were suspended in whole milk at a final concentration of 105 cells/ml. The inoculated milk was thermally processed at temperatures ranging from 60°C to 74°C using a pilot-scale plate pasteurizer unit. The mean and minimum residence time of milk in the holding tube of the pasteurizer was 17.6 and 16.2 s, respectively. The maximum temperature at which viable salmonellae were detected in the human (61.5°C) and non-human (64.5°C) mixtures was considerably lower than that obtained with S. senftenberg 775 W (67.5°C). S. muenster failed to show any milk-adapted response and could not be recovered at temperatures greater than 63.0°C. Treatment at 63°C produced a 4 log10 or greater reduction in the number of viable Salmonella including the heat resistant S. senftenberg 775 W, and a minimum 2 log10 decrease at 60°C. These findings warrant caution in the use of subpasteurizing temperatures for thermal processing of fluid milk.

Effect of Heat Treatment of Milk on Activation of Bacillus Spores

2005 ◽  
Vol 68 (7) ◽  
pp. 1484-1486 ◽  
Author(s):  
M. L. HANSON ◽  
W. L. WENDORFF ◽  
K. B. HOUCK
Keyword(s):  
Raw Milk ◽  
Plate Count ◽  
Standard Plate Count ◽  
Bacillus Spore ◽  
High Temperature Short Time ◽  
Long Time ◽  
Standard Plate ◽  
Dairy Plant ◽  
Bacillus Spores ◽  
Fluid Milk

The quality and shelf life of fluid milk products are dependent on the amount and type of microorganisms present following pasteurization. This study evaluated the effects of different pasteurization processes on the microbial populations in fluid milk. The objective was to determine whether certain pasteurization processes lead to an increase in the amount of bacteria present in pasteurized milk by activating Bacillus spores. Samples of raw milk were collected on the day of arrival at the dairy plant. The samples were pasteurized at 63°C for 30 min (low temperature, long time), 72°C for 15 s (high temperature, short time), 76°C for 15 s, and 82°C for 30 min. The pasteurized samples were then stored at 6 and 10°C for 14 days. The samples were analyzed for standard plate count and Bacillus count immediately after pasteurization and after 14 days of storage. Pasteurization of milk at 72 and 76°C significantly (P &lt; 0.05) increased the amount of Bacillus spore activation over that of 63°C. There was no detection of Bacillus in initial samples pasteurized at 82°C for 30 min, but Bacillus was present in samples after storage for 14 days, indicating that injury and recovery time preceded growth. The majority of isolates were characterized as Bacillus mycoides and not Bacillus cereus, suggesting that this organism might be more a cause of sweet curdling of fluid milk than previously reported.

A Portable Chemiluminescence Assay of Alkaline Phosphatase Activity to Monitor Pasteurization of Milk Products

2019 ◽  
Vol 82 (12) ◽  
pp. 2119-2125
Author(s):  
RONALD SARVER ◽  
CAYLEY HIGBEE ◽  
PREETHA BISWAS ◽  
LEI ZHANG ◽  
NATE BANNER ◽  
...  
Keyword(s):  
Alkaline Phosphatase ◽  
Raw Milk ◽  
Fat Content ◽  
Milk Products ◽  
Chemiluminescence Assay ◽  
Reference Methods ◽  
Unpasteurized Milk ◽  
Accredited Laboratories ◽  
The Mean ◽  
Chemiluminescent Method

ABSTRACT A chemiluminescence assay using a handheld luminometer to measure the activity of alkaline phosphatase was developed that can detect 0.002% or more of unpasteurized milk in various milk products. Evaluation of the assay followed an National Conference on Interstate Milk Shipments (NCIMS)–approved protocol in which aliquots of pasteurized milk products were spiked with raw milk at various levels. Milk products evaluated included skim white milk, 1 and 2% fat content white milk, whole white milk, strawberry-flavored 1% fat content milk, chocolate-flavored 1% fat content milk, half-and-half, and heavy cream. Split samples were prepared, and alkaline phosphatase activities were determined in triplicate on 4 days by three NCIMS-accredited laboratories by the chemiluminescent method and NCIMS-approved reference methods. Equivalence of the chemiluminescent method to the approved reference methods was demonstrated for all eight products evaluated over a range of raw milk concentration from 0 to 0.5%, using criteria established by NCIMS, in which mean results obtained by the three laboratories by the chemiluminescent method were within 1 standard deviation of the mean results obtained by the NCIMS-approved reference methods at each alkaline phosphatase concentration. Procedures for measurement of microbial and reactivated alkaline phosphatase were also established for the method. HIGHLIGHTS

scholarly journals Effect of coffee consumption on liver enzymes (alanine transaminase, aspartate transaminase and alkaline phosphatase), total and conjugated bilirubin levels among students in Nnewi

2020 ◽  
Vol 8 (10) ◽  
pp. 3488
Author(s):  
Ubou K. Amah ◽  
Adamma R. Analike ◽  
Somadina S. Uzodinma ◽  
Chukwuemeka E. Ogbodo ◽  
Chinonso J. Nnamdi ◽  
...  
Keyword(s):  
Alkaline Phosphatase ◽  
Liver Enzymes ◽  
Coffee Consumption ◽  
Alanine Transaminase ◽  
Hot Water ◽  
Aspartate Transaminase ◽  
Short Term ◽  
Alp Activity ◽  
The Mean ◽  
Conjugated Bilirubin

Background: Coffee has a number of bioactive compounds that have beneficial effects on human health in general and more importantly is the fact that coffee consumption has positive impact on the liver function. The present study investigated the effect of coffee consumption on liver enzymes: alanine transaminase (ALT), aspartate transaminase (AST) and alkaline phosphatase (ALP), total bilirubin (TB) and conjugated bilirubin (CB) levels among student in Nnewi.Methods: A total of twenty-five (25) apparently healthy participants aged between 18 and 30 years which were randomly recruited from College of Health Sciences’ students to serve as both test and control group. Each participant was advised to abstain from coffee and similar beverages for a period of three weeks prior to the commencement of the study. Subsequently, in addition to their normal diet, each of the subjects was given 2 gm of coffee dissolved in 150 ml of hot water in which 50 mg of non-dairy creamer was added before breakfast daily for 28 consecutive days. 6 ml each of baseline and test samples (after an overnight fast) were collected at day 0 and 29 respectively from each participant. Liver enzymes such as ALT, AST, and ALP activity as well as TB and CB levels was determined using standard laboratory methods.Results: This showed significant reductions in the mean serum AST and ALT activity, TB and unconjugated bilirubin (UB) levels with no significant alterations in the mean ALP activity and CB level in participants studied after short-term coffee consumption.Conclusions: This study revealed the hepatoprotective effect of coffee intake at short term basis.

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