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