Development of Indigenous Alkaline Phosphatase Kit for the Detection of Milk Quality
Detection of Milk Quality
DOI:
https://doi.org/10.54393/pbmj.v6i05.875Keywords:
Milk, Quality, Alkaline phosphatase, Methylene blue, PasteurizedAbstract
Milk is a profoundly nutritious food that provides the favorable environment and nutrition for the growth development of large number of microorganisms. Microbiological quality assurance techniques could be usually utilized as a speedy strategy to survey the microbiological nature of crude and pasteurized milk. Objective: To develop indigenous rapid kit for determination and differentiation of milk quality, microbial presence, pasteurized and unpasteurized milk. Methods: Some 14-milk raw and pasteurized milk samples were collected from different geographical areas of Lahore and different brands of pasteurized milk. The colorimetric indigenous alkaline phosphatase milk quality detection kit was prepared for 200 reactions was developed. Alkaline phosphatase kit was tested at different temperature and volume of milk. Results: Results showed that a wide range of milk that bought from local stores and nearby market with exorbitant cost milk types shown no difference in milk quality in terms of presence of microbes. Moreover, different effect of pasteurized milk was observed after affirm test the variety stayed blue and not changed. Conclusions: This indigenous kit is test is quick monetary strategy that can be utilized for identification of milk quality on the basis of microbial presence, therefore, pasteurized or unpasteurized milk can be tested in field as well.
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