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Food Science Daily

Quality & Sensory

Phosphatase test

A test for the enzyme alkaline phosphatase, used to confirm adequate milk pasteurisation.

Real-life application

The quick lab check that confirms milk was actually pasteurised properly, used routinely by dairies and food inspectors.

Related terms

Pasteurisation

Processing & Preservation

A mild heat treatment that destroys vegetative pathogens and reduces spoilage organisms, without eliminating spores. Milk: LTLT 63 °C for 30 min, or HTST 72 °C for 15 s.

Peroxidase test

Quality & Sensory

A test for lactoperoxidase, used to confirm that milk has not been over-heated.

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