Evaluation of indigenous enzyme activities in raw and pasteurised camel milk

The activity of alkaline phosphatase (ALP), gamma-glutamyltransferase (GGT), lactoperoxidase (LPO), lipase (LIP) and leucine arylamidase (LAP) in raw and pasteurised camel milk was studied, in order, to find a heat treatment indicator suitable to verify an effective pasteurisation. The studies have shown that ALP, GGT and LIP are not suitable as marker because residual activities were detected in pasteurised milk. LAP activity in raw camel milk is too low and the data variation is too high for serving as a marker. The LPO results look promising. The enzyme activity in raw camel milk is high and the respective value in pasteurised milk is predominantly below the detection limit of the method.