Department of Food Science, University of Wisconsin-Madison, Madison 53706, USA.
J Dairy Sci. 2010 Dec;93(12):5538-51. doi: 10.3168/jds.2010-3400.
Standard practices for indirectly assessing the pasteurization status of milk products are primarily based on the thermal inactivation kinetics of the endogenous milk enzyme, alkaline phosphatase (ALP). This assessment provides an invaluable, if not required, tool for both regulatory and in-house process control and validation. Endogenous milk ALP manifests a slightly higher heat resistance than the pathogenic microflora upon which pasteurization time and temperature requirements are based. Hence, ALP activity is recognized and accepted as the method of choice for the rapid validation of milk product pasteurization. However, ALP assays have notable limitations that must be understood if they are to be administered and interpreted correctly and the results are to be applied judiciously. Issues such as the reactivation of heat-denatured ALP and the presence of both heat-stable and -labile microbial ALP are addressed. A discussion of ALP in the milk of nonbovine species is presented based on the limited literature available. Some discussion of research involving alternative pasteurization indicators also is presented. This article is intended to summarize the pertinent details of the ALP assay for dairy products (noting the basis and limitations of various methods) and the processing, handling, and known compositional factors that influence the assay results.
标准的间接评估乳制品巴氏杀菌状态的方法主要基于内源性乳酶碱性磷酸酶（ALP）的热失活动力学。这种评估为监管和内部过程控制及验证提供了一个非常有价值的（如果不是必需的）工具。与巴氏杀菌时间和温度要求所依据的病原微生物相比，内源性乳 ALP 表现出略高的耐热性。因此，ALP 活性被认为是快速验证乳制品巴氏杀菌的首选方法。然而，ALP 分析存在明显的局限性，如果要正确地进行管理和解释，并且要明智地应用结果，就必须了解这些局限性。文中讨论了诸如热变性 ALP 的复性以及耐热和不耐热微生物 ALP 的存在等问题。根据现有有限的文献，介绍了非牛科动物乳中 ALP 的情况。还介绍了一些涉及替代巴氏杀菌指标的研究的讨论。本文旨在总结乳制品中 ALP 分析的相关细节（注意各种方法的基础和局限性），以及影响分析结果的加工、处理和已知的组成因素。
