DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY IN MILK AND MILK PRODUCTS BY FLUORIMETRIC METHOD

Sixty-four samples of cow pasteurised milk, 65 samples of pasteurised goat milk, three samples of raw cow milk, two samples of raw goat milk, and 58 cheese samples from pasteurised milk and 11 from raw milk were used in the study. The precision of the applied method was determined. Alkaline phosphatase activity of the most pasteurised samples was below the limits. Parameters of the method, like repeatability and reproducibility, fitted the criteria established for interlaboratory comparisons, which are included in the official reference standard EN ISO 11816 parts 1 and 2.