›› 2007, Vol. 34 ›› Issue (9): 68-70.

• 奶业专栏 • Previous Articles     Next Articles

The Study on the Determination of Alkaline Phoaphate by the National Standard in Milk and the Application in the Pasteurization

HUI Yonghua,YANG Guoyu,HAN Liqiang,WANG Weijie,MIAO Pei,LIN Maowang
   

  1. The College of Animal Husbandry and Veterimary in Henan Agriculture University,Zhengzhou 450002,China
  • Received:1900-01-01 Revised:1900-01-01 Online:2007-09-20 Published:2007-09-20

Abstract: The result of using the national standard to measure the alkaline phosphate (ALP)in milk is as follows: the activity of enzyme in the whole milk and skimmed milk is 403.345 μg/ml, 148.8147 μg/ml respectively;the coefficient of variation is 1.30%，2.99%， respectively.All these point this method is good and stable.The difference compounded to the national standard: the best dillution ratio of milk samples is 1∶25, the right consistency of phenol is 50 μg/ml. The conclusion by simulating pasteurization: ALP is inactived at 63℃ for 30 min.

Key words: national standard; alkaline phosphate; pasteurization

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