The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum‐based products

The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum‐based products

Abstract Pasteurisation of raw milk, colostrum, dairy or colostrum‐based products must be achieved using at least 72°C for 15 s, at least 63°C for 30 min or any equivalent combination, such that the alkaline phosphatase (ALP) test immediately after such treatment gives a negative result. For cows’ m...

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Bibliographic Details
Main Authors: European Food Safety Authority (EFSA), Ingrid Clawin‐Rädecker, Jan De Block, Lotti Egger, Caroline Willis, Maria Teresa Da Silva Felicio, Winy Messens
Format: Article
Language:English
Published: Wiley 2021-04-01
Series:EFSA Journal
Subjects:
alkaline phosphatase
pasteurisation
milk
colostrum
sheep
goat
Online Access:https://doi.org/10.2903/j.efsa.2021.6576

Internet

https://doi.org/10.2903/j.efsa.2021.6576

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