Alkaline Phosphatase Test of Milk – Determination of Phosphatase Activity of Milk
12 min read 
Alkaline Phosphatase (ALP) is an enzyme that is naturally found within all the raw milks that is utilized to determine the quality of pasteurization of milk. A complete pasteurization process can deactivate the enzyme below levels that can be detected by traditional methods. Because the stability of the heat of ALP is higher than the stability of pathogens that could be found in milk, it serves as a metric of security. However, failure for detection of ALP activity is not a mean an item is safe from pathogens.