The alkaline phosphatase (ALP) is an enzyme normally present in raw milk and it is inactivated in conditions of heat treatment.
Product Information.
Alkaline Phosphatase (ALP) Determination 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.
| Available Pack Sizes | 10 pcs, 100 pcs |
|---|
Gallery
Other products you may find interesting:
Chloride test in milk, cheese and water solution
ART. ID.: CDR300028/CDR300025/CDR300100
The chloride test allows to identify any added salt water in the milk, a sophistication that the normal cryoscopic examination does not detect.
Attributes: Kit
Hydrogen peroxide test in milk
ART. ID.: CDR300329
Hydrogen peroxide is used as a sanitizing of milk handling equipment.
Attributes: Kit
Analysis of ε-fructosyl-lysine (Furosine) in milk and dairy products
ART. ID.: CDR300404
The effects of milk thermal treatments or the addition of powder milk or UHT to crude or pasteurized milk can be determined by using indicators like furosine and lactulose.
Attributes: Kit
Determination of Lactose in Dairy products
ART. ID.: CDR300010
During the fermentation process, the microorganisms present in kefir consume lactose and transform it into lactic acid, thus reducing the amount of residual sugar.
Attributes: Kit
Milk Urea Nitrogen test
ART. ID.: CDR300004
The urea content in raw milk is related to the amount of protein in the animal feeding and allows you to define an adequate diet.
Attributes: Kit
CDRFoodLab®
ART. ID.: CDR222003Z01
Faster and more intuitive than traditional instruments, CDR FoodLab® can be used both in the laboratory and in production facilities to carry out the necessary quality controls or during product acceptance, with very si…
Attributes: Instruments
Peroxidase test in milk
ART. ID.: CDR300528/CDR300525
The persistence of lacto-peroxidase activity in pasteurized milk provides a good indication of the quality of a product, because only a raw milk of good microbiological quality can be put through a mild pasteurization p…
Attributes: Kit
Determination of Ammonia in Plant-based Beverages and Dairy Products
ART. ID.: CDR300054/CDR300050
In plant-based beverages, ammonia can derive from amino acid deamination processes, linked to protein degradation by endogenous enzymes or contaminating microorganisms.
Attributes: Kit
Analysis of L-Lactic acid in milk and dairy products
ART. ID.: CDR300076
Lactic acid is produced by the fermentation of lactose mainly through microbial activity.
Attributes: Kit