This study evaluated the performance of strips for colorimetric detection ofalkaline phosphatase and peroxidase in milk, comparing them with a kit of reagents for alkaline phosphatase and the official methodology for peroxidase. The samples were analyzed at the Laboratory Inspection of Products of Animal Origin, State University of Londrina. For the comparison tests for the detection of alkaline phosphatase four treatments were made by adding different percentages of raw milk (1%, 2%, 5%and 10%) in the pasteurized milk, plus two control treatments. Thirty-eight samples triplicate for each treatment were analyzed. To compare the performance of tests for peroxidase 80 pasteurized milk samples were evaluated simultaneously by official methodol...
A project to investigate whether it is possible to establish an acceptable limit for the Alkaline Ph...
AbstractAlkaline phosphatase (ALP) activity is used throughout the world as a marker for the proper ...
Refrigeration and storage of raw milk at the source of production promoted an improvement in microbi...
A análise da atividade de fosfatase alcalina (ALP) é utilizada para verificar se leite e produtos lá...
Fluorophos and colourimetric procedures for alkaline phosphatase (ALP) testing were compared using m...
The alkaline phosphatase (ALP) assay is a rapid and convenient method for verifying milk pasteurizat...
A new assay has been developed for measuring residual alkaline phosphatase (ALP) activity in a wide ...
The demand for non-cow milk and the products derived from it, is constantly increasing; thus, correc...
Milk quality is defined, among other parameters, by a reduced number of spoilage microorganisms, low...
Nos Estados Unidos, desde 2003, a Food and Drug Administration (FDA) estabelece 350 mU/L como limite...
Alkaline phosphatase (ALP) is a natural milk enzyme. It has been used as reporter for process contro...
Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affe...
Alkaline phosphatase as an indicator for the heat treatment of the milk for cheesemaking Summary T...
The present study was conducted to detect the concentration levels of ALP (alkaline phosphatase) in ...
The ethanol test is currently among the most spread and known control tests to release the milk batc...
A project to investigate whether it is possible to establish an acceptable limit for the Alkaline Ph...
AbstractAlkaline phosphatase (ALP) activity is used throughout the world as a marker for the proper ...
Refrigeration and storage of raw milk at the source of production promoted an improvement in microbi...
A análise da atividade de fosfatase alcalina (ALP) é utilizada para verificar se leite e produtos lá...
Fluorophos and colourimetric procedures for alkaline phosphatase (ALP) testing were compared using m...
The alkaline phosphatase (ALP) assay is a rapid and convenient method for verifying milk pasteurizat...
A new assay has been developed for measuring residual alkaline phosphatase (ALP) activity in a wide ...
The demand for non-cow milk and the products derived from it, is constantly increasing; thus, correc...
Milk quality is defined, among other parameters, by a reduced number of spoilage microorganisms, low...
Nos Estados Unidos, desde 2003, a Food and Drug Administration (FDA) estabelece 350 mU/L como limite...
Alkaline phosphatase (ALP) is a natural milk enzyme. It has been used as reporter for process contro...
Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affe...
Alkaline phosphatase as an indicator for the heat treatment of the milk for cheesemaking Summary T...
The present study was conducted to detect the concentration levels of ALP (alkaline phosphatase) in ...
The ethanol test is currently among the most spread and known control tests to release the milk batc...
A project to investigate whether it is possible to establish an acceptable limit for the Alkaline Ph...
AbstractAlkaline phosphatase (ALP) activity is used throughout the world as a marker for the proper ...
Refrigeration and storage of raw milk at the source of production promoted an improvement in microbi...