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Food Science and Technology QUESTION #5895
Question 1
Alkaline phosphatase test is used to verify pasteurization adequacy because:
  • The enzyme is added to milk as a pasteurization indicator
  • It is naturally present in raw milk and inactivated at temperatures slightly above HTST pasteurization conditions \((72^{\circ}\text{C}/15\text{s})\)✔️
  • It produces a color change proportional to bacterial count
  • It detects added water in milk
Correct Answer Explanation
Alkaline phosphatase (ALP) is a native raw milk enzyme inactivated at \(72^{\circ}\text{C}\) for \(15\text{–}20\) seconds. A positive ALP test in pasteurized milk indicates underpasteurization or post-pasteurization contamination with raw milk.