Determination of alkaline phosphatase activity in milk and milk products by fluorimetric method

• Autorzy: Rola J. , Sosnowski M.
• Języki publikacji: EN

Abstrakty

EN

Sixty-four samples of cow pasteurised milk, 65 samples of pasteurised goat milk, three samples of raw cow milk, two samples of raw goat milk, and 58 cheese samples from pasteurised milk and 11 from raw milk were used in the study. The precision of the applied method was determined. Alkaline phosphatase activity of the most pasteurised samples was below the limits. Parameters of the method, like repeatability and reproducibility, fitted the criteria established for interlaboratory comparisons, which are included in the official reference standard EN ISO 11816 parts 1 and 2.

Słowa kluczowe

EN

determination; alkaline phosphatase; enzyme activity; milk; milk product; fluorometry; enzyme; dairy industry; cow milk; raw milk; pasteurized milk

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2010
• Tom: 54
• Numer: 4
• Opis fizyczny: p.537-542,fig.,ref.

Twórcy

autor

Rola J.

• Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland

autor

Sosnowski M.

Bibliografia

• 1. Ardo Y., Lindblad O., Qvist K.B.: Study of methods to routinely monitor heat load to cheese milk. Int Dairy J 1999, 9, 547-552.
• 2. Commission Regulation (EC) No. 1664/2006 of 6 November 2006 amending Regulation (EC) No. 2074/2005 as regards implementing measures for certain products of animal origin intended for human consumption and repealing certain implementing measures.
• 3. Desbourdes C., Nicolas M., Boitelle A.C.: Phosphatase Activity in Cheese. AFSSA, CRL Milk and Milk Products. 11th Workshop of the EU CRL for Milk and Milk Products, Vienna, 2008.
• 4. EN ISO 11816-1:2006 Milk and milk products. Determination of alkaline phosphatase activity. Part 1: Fluorimetric method for milk and milk-based drinks.
• 5. EN ISO 11816-2:2003 Milk and milk products. Determination of alkaline phosphatase activity. Part 2: Fluorometric method for cheese.
• 6. Fox P. F., Kelly A. L.: Indigenous enzymes in milk: overview and historical aspects-Part 2. Int Dairy J 2006, 16, 517-532.
• 7. Murthy G.K., Kleyn D.H., Richardson T., Rocco R.M.: Alkaline phosphatase methods. In: Standard Methods for the Examination of Dairy Products, edited by Marshall R.T., American Public Health Association, Washington, 1993, pp. 413-431.
• 8. Pellegrino L., Rosi V.: Alkaline phosphatase: legal limits for cheese. Study on Italian cheeses. 11th Workshop of the EU CRL for Milk and Milk Products, Vienna, 2008.
• 9. Raynal-Ljutovac K., Par Y.W., Gaucheron F., Bouhallab S.: heat stability and enzymatic modifications of goat and sheep milk. Small Rumin Res 2007, 68, 207-220.
• 10. Rocco R.M.: Fluorimetric determination of alkaline phosphatase in fluid dairy products: collaborative study. Assoc Off Anal Chem 1990, 6, 842-849.
• 11. Rosenthal I., Bernstein S., Rosen B.: Alkaline phosphatase activity in Penicillium roqueforti and in blue-veined cheeses. J Dairy Sci 1996, 76, 16-19.
• 12. Salter R.S., Fitchen J.: Evaluation of chemiluminescence method for measuring alkaline phosphatase activity in whole milk of multiple species and bovine dairy drinks: Interlaboratory study. J AOAC Int 2006, 4, 1061-1070.
• 13. Vamvakaki A.N., Zoidou E., Moatsou G., Bokari M., Anifantakis E.: Residual alkaline phosphatase activity after heat treatment of ovine and caprine milk. Small Rumin Res 2006, 65, 237-241.
• 14. Wilińska A., Bryjak J., Illeova V., Polakovic M.: Kinetics of thennal inactivation of alkaline phosphatase in bovine and caprine milk and buffer. Int Dairy J 2007, 17, 579- 586.
• 15. Yoshitomi K.: Alkaline phosphatase activity in cheeses measured by fluorometry. Inter J Food Sci Technol 2004, 39, 349-353.