QUANTITATIVE EVALUATION OF THE ALKALINE PHOSPHATASE ACTIVITY IN INDUSTRIAL AND TRADITIONAL DAIRY PRODUCTS SUPPLIED IN AHVAZ AS AN INDICATOR OF PASTEURIZATION

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ZAREI M.; POURMAHDI BOROUJENI M.; MANAFEIAN A.

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Journal: JOURNAL OF FOOD HYGIENE Year:2017 | Volume:7 | Issue:1 (25) Page(s): 55-63

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Title

QUANTITATIVE EVALUATION OF THE ALKALINE PHOSPHATASE ACTIVITY IN INDUSTRIAL AND TRADITIONAL DAIRY PRODUCTS SUPPLIED IN AHVAZ AS AN INDICATOR OF PASTEURIZATION

Author(s)

ZAREI M. | POURMAHDI BOROUJENI M. | MANAFEIAN A. | Issue Writer Certificate

Keywords

MILK PRODUCTSQ1

CHEESEQ2

ALKALINE PHOSPHATASEQ2

PASTEURIZATIOQ1

Abstract

Alkaline phosphatase is an indigenous milk enzyme and is probably, the most important indigenous milk enzyme from a dairy technology viewpoint which is used to determine the efficacy of the PASTEURIZATIOn process. The aim of this study was to assess the ALKALINE PHOSPHATASE activity of 200 samples of industrial and traditional yoghurt, ice cream and CHEESE, as well as raw and pasteurized milk samples. To achieve this purpose, p-nitrophenylphosphate was used as substrate and the amount of liberated p-nitrophenol was measured spectrophotometrically. The amount of liberated p-nitrophenol in all samples of raw milk was very high (6839±4070 mg/ml) but in pasteurized milk samples, the amount was in the range of 0.75-52.96 mg/ml and 88% of the samples had less than 10 mg p-nitrophenol/ml, the maximum permissible limit of p-nitrophenol in pasteurized products. The amount of liberated p-nitrophenol was in the range of 5.68-1210 mg/ml and 2.61-18.22 mg/ml in traditional and industrial CHEESE samples, respectively and it was estimated at the range of 0.75-26.67 mg/ml and 0.71- 35.82 mg/ml for traditional and industrial ice cream samples, respectively. The lowest ALKALINE PHOSPHATASE activity was observed in both industrial and traditional yoghurt samples. Meanwhile, p-nitrophenol in 12% of industrial CHEESE, 44% of traditional CHEESE and 16% of both industrial and traditional ice cream samples was higher than 10 μg/ml which could be due to the inadequate PASTEURIZATIOn of the product or cross contamination with raw milk. The results of the present study showed a need for more strict attention in the PASTEURIZATIOn of milk and its products.

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APA: Copy

ZAREI, M., POURMAHDI BOROUJENI, M., & MANAFEIAN, A.. (2017). QUANTITATIVE EVALUATION OF THE ALKALINE PHOSPHATASE ACTIVITY IN INDUSTRIAL AND TRADITIONAL DAIRY PRODUCTS SUPPLIED IN AHVAZ AS AN INDICATOR OF PASTEURIZATION. JOURNAL OF FOOD HYGIENE, 7(1 (25) ), 55-63. SID. https://sid.ir/paper/396162/en

Vancouver: Copy

ZAREI M., POURMAHDI BOROUJENI M., MANAFEIAN A.. QUANTITATIVE EVALUATION OF THE ALKALINE PHOSPHATASE ACTIVITY IN INDUSTRIAL AND TRADITIONAL DAIRY PRODUCTS SUPPLIED IN AHVAZ AS AN INDICATOR OF PASTEURIZATION. JOURNAL OF FOOD HYGIENE[Internet]. 2017;7(1 (25) ):55-63. Available from: https://sid.ir/paper/396162/en

IEEE: Copy

M. ZAREI, M. POURMAHDI BOROUJENI, and A. MANAFEIAN, “QUANTITATIVE EVALUATION OF THE ALKALINE PHOSPHATASE ACTIVITY IN INDUSTRIAL AND TRADITIONAL DAIRY PRODUCTS SUPPLIED IN AHVAZ AS AN INDICATOR OF PASTEURIZATION,” JOURNAL OF FOOD HYGIENE, vol. 7, no. 1 (25) , pp. 55–63, 2017, [Online]. Available: https://sid.ir/paper/396162/en

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