Thermal inactivation kinetics of alkaline phosphatase in equine milk

Alkaline phosphatase (ALP) is widely used as an indicator of proper pasteurization in bovine milk. Due to interest in the use of equine ALP as a time/temperature integrator (TTI) for evaluation of the efficacy of thermal processing of equine milk, its inactivation kinetics were evaluated in whole and skimmed equine milk. Experimentally determined decimal reduction times showed that equine ALP is more readily inactivated in equine milk than its bovine counterpart. Thus, considering the required 6 D reduction of pathogens and the rather low enzyme level present in equine milk, equine ALP will not be suitable as indicator for correct pasteurization of equine milk under the conditions currently used in the reference method for the determination of ALP in milk-based products.