Parita A Mangroliya, Tanmay Hazra, Rohit G Sindhav, Kunal K Ahuja, Subash Prasad
{"title":"生物条法测定牛奶巴氏灭菌方法的发展","authors":"Parita A Mangroliya, Tanmay Hazra, Rohit G Sindhav, Kunal K Ahuja, Subash Prasad","doi":"10.15406/jdvar.2023.12.00324","DOIUrl":null,"url":null,"abstract":"Alkaline phosphatase (ALP) enzyme is naturally present in raw milk which is used as a prominent indicator to determine proper pasteurization in milk. However, determination of ALP activity in milk either time-consuming or required sophisticated instrument facilities that are uncommon in India's rural dairy or collection centers. Present test is based on the ALP reaction with p-nitrophenyl phosphate to release p-nitrophenol and inorganic phosphate in the presence of water. When p-nitrophenol reacts with a certain chromogen, the strip's colour changes from purple to grey, which may be seen with the naked eye. This strip has a nine-month shelf life at room temperature.","PeriodicalId":119303,"journal":{"name":"Journal of Dairy, Veterinary & Animal Research","volume":"101 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of bio-strip based test for ascertain proper milk pasteurization\",\"authors\":\"Parita A Mangroliya, Tanmay Hazra, Rohit G Sindhav, Kunal K Ahuja, Subash Prasad\",\"doi\":\"10.15406/jdvar.2023.12.00324\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Alkaline phosphatase (ALP) enzyme is naturally present in raw milk which is used as a prominent indicator to determine proper pasteurization in milk. However, determination of ALP activity in milk either time-consuming or required sophisticated instrument facilities that are uncommon in India's rural dairy or collection centers. Present test is based on the ALP reaction with p-nitrophenyl phosphate to release p-nitrophenol and inorganic phosphate in the presence of water. When p-nitrophenol reacts with a certain chromogen, the strip's colour changes from purple to grey, which may be seen with the naked eye. This strip has a nine-month shelf life at room temperature.\",\"PeriodicalId\":119303,\"journal\":{\"name\":\"Journal of Dairy, Veterinary & Animal Research\",\"volume\":\"101 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-05-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Dairy, Veterinary & Animal Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15406/jdvar.2023.12.00324\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Dairy, Veterinary & Animal Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15406/jdvar.2023.12.00324","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Development of bio-strip based test for ascertain proper milk pasteurization
Alkaline phosphatase (ALP) enzyme is naturally present in raw milk which is used as a prominent indicator to determine proper pasteurization in milk. However, determination of ALP activity in milk either time-consuming or required sophisticated instrument facilities that are uncommon in India's rural dairy or collection centers. Present test is based on the ALP reaction with p-nitrophenyl phosphate to release p-nitrophenol and inorganic phosphate in the presence of water. When p-nitrophenol reacts with a certain chromogen, the strip's colour changes from purple to grey, which may be seen with the naked eye. This strip has a nine-month shelf life at room temperature.