Keywords
thermal treatment
alkaline phosphatase
methodologies
How to Cite
Abstract
Determination of residual alkaline phosphatase (ALP) has been used in the dairying industries for evaluating the efficiency of pasteurization. This study aimed at assessing the sensitivity of Scharer rapid test, both visual and spectrophotometric techniques for determining the activity of ALP in butter, in comparison to the fluorimetric assay, being 350.0 mU enzyme/kg of product the limit established by the Food and Drug Administration (FDA). Butters were made from pasteurized cream and amounts of 0.000%; 0.010%; 0.015%; 0.025%; 0.050% and 0.100% (v/v) of raw cream were added into. By using visual Scharer rapid technique, the enzyme residual activity was detected starting at concentrations of 0.050% of raw cream. This sensitivity was not consistent with that found in fluorimetric methodology, which showed value of 348.9 mU/kg in a manufactured product containing 0.015% raw cream. The spectrophotometric technique showed high sensitivity, detecting raw cream concentration of 0.015%, corresponding to the limit established by FDA. Modifications should be done for improving the analytical sensitivity of the Scharer rapid test.
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