Predictive Modeling of Alkaline Phosphatase Inactivation in a High-Temperature Short-Time Pasteurizer

Authors: McKellar, R.C.¹; Modler, H.W.¹; Couture, H.²; Hughes, A.³; Mayers, P.²; Gleeson, T.²; Ross, W.H.⁴

Source: Journal of Food Protection®, Volume 57, Number 5, May 1994 , pp. 424-430(7)

Publisher: International Association for Food Protection

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Abstract:

In order to support regulations directed towards ensuring the safety of heat processed dairy products, data on inactivation of alkaline phosphatase (AP) in whole milk in a pilot plant high-temperature short-time (HTST) pasteurizer were obtained. A computer program was designed to calculate the integrated lethal effect, or pasteurization effect (PE), at temperatures of 60 to 74°C and with holding tubes for 3 to 60 s. An equation was derived which related values of √PE to log % residual activity (r² of 0.964). These results suggest that predictive equations based on PE could be used to assess the effectiveness of commercial pasteurization processes.

Keywords: ALKALINE PHOSPHATE; HIGH-TEMPERATURE SHORT-TIME PASTEURIZER; PASTEURIZATION EFFECT

Document Type: Research article

Affiliations: 1: Centre for Food and Animal Research, Research Branch, Agriculture Canada, Ottawa, Ontario K1A OC6, Canada 2: Bureau of Microbial Hazards, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario K1A OL2, Canada 3: Bureau of Microbial Hazards, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario KIA OL2, Canada 4: Bureau of Biostatistics and Computer Applications. Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario K1A OL2, Canada

Publication date: 1994-05-01

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Predictive Modeling of Alkaline Phosphatase Inactivation in a High-Temperature Short-Time Pasteurizer

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