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

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’ milk, a ne...

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Detalles Bibliográficos
Autores principales: Clawin‐Rädecker, Ingrid, De Block, Jan, Egger, Lotti, Willis, Caroline, Da Silva Felicio, Maria Teresa, Messens, Winy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Scientific Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8085980/
https://www.ncbi.nlm.nih.gov/pubmed/33968255
http://dx.doi.org/10.2903/j.efsa.2021.6576

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8085980/
https://www.ncbi.nlm.nih.gov/pubmed/33968255
http://dx.doi.org/10.2903/j.efsa.2021.6576

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