The first condition for obtaining quality food products in the food sector is the quality of the raw material. The situation in the dairy sector is no different. Phosphotase tests in milk and dairy products are performed to determine whether the milk is well pasteurized or if, for any reason, raw milk is added to the pasteurized milk. Phosphatase enzyme is important in controlling milk and milk products. Since pathogenic microorganisms, especially found in milk and dairy products, disappear at high temperatures, it is important to investigate the phosphatase enzyme in the health control of milk.

If the tests are performed using buffer solution, if phosphatase enzyme is present in the milk sample, the phosphorous nitrophenol compound, which is colored in yellow, is released and released. The presence of the phosphatase enzyme is indicative that the milk is not sufficiently pasteurized or that some kind of raw milk is added to the pasteurized milk. If the tests are performed using lactognost tablet, if the milk sample contains phosphatase enzyme, tube A turns 2-3 into dark blue color within minutes. Tube B should always be gray.

Phosphatase is an enzyme that hydrolyses phosphate esters and breaks down. The alkaline phosphatase enzyme found in raw milk is more resistant to high temperatures than tuberculosis germs. Therefore, if the phosphatase enzyme in pasteurized milk can be completely destroyed, this is considered as a sign that the most resistant germ, the tuberculosis agent, has also died completely and the pasteurization process has taken place completely.

 

Phosphoase activity determination of milk and milk products by spectrophotometric method is carried out in the authorized laboratories within the scope of chemical tests. The spectrophotometric method is based on the measurement of the absorbed or emitted electromagnetic radiation waves of atoms, molecules or ions as they pass from one energy level to another. In these studies, the standards published by domestic and foreign organizations are complied with.