Alkaline Phosphatase (ALP) in Non-Cow Milk and Dairy Products: A Review of Current Evidence and Future Trends

Abstract

Alkaline phosphatase is used as the main marker in the evaluation of successful milk pasteurization, although there is concern about whether this method is appropriate for non-cow milk. We systematically reviewed articles related to ALP in non-cow milk and dairy products. From a total of 183 studies retrieved, 31 articles were included in the review. Our study shows that most research is focused on goat and sheep milk, while other species are rather neglected as far as the use of ALP as a milk safety marker is concerned. More evidence on ALP kinetics is required for non-cow milk and its products and on alternative pasteurization-efficiency markers, such as other enzymes, as these issues are crucial for consumer health.

Standardized methods for the determination of alkaline phosphatase activity in dairy products: Comparison for effective use

“…For equine milk, the current test sensitivity does not allow the use of ALP testing as the endogenous ALP activity is very low. Camel milk also contains low levels and a heat-stable ALP, hence, ALP testing as a means to check proper pasteurisation is not appropriate for these species either (Malissiova et al, 2022).…”

Development of bio-strip based test for ascertain proper milk pasteurization

“…6 A wide variations of Alkaline phosphatase (ALP) activities have been observed in different species of milk. 7 This enzyme able to break phosphate group associated with casein and other different types of bio molecules including nucleotides, proteins, and alkaloids. 6,8 It is a highly heat resistant enzyme that could be destroyed to the elimination temperature of most of the pathogenic microbes (71.6°C for 15 second).…”