Alkaline Phosphatase Activity in Transparent Milk and Cream

To control pasteurization of milk and cream, a method is described that requires only preparation of two mixtures: a buffer-substrate (diethanolamine/hydrochloric acid containing paranitrophenylphosphate) and a dissolving mixture (triton/cyclohexanone/n-bu tylamine/hydrochloric acid), the latter is a solution producing transparency at 37C and also is used to stop the enzymatic reaction. This method increased sensitivity by 2.5 times in comparison with the International Dairy Federation official method. Its high sensitivity and its simplicity favor its use on a large scale by industrial laboratories.