Alkaline Phosphatase (ALP) is an enzyme naturally present in all raw milks, which is used as
an indicator of proper milk pasteurization. Complete pasteurization will inactivate the enzyme
to below levels which are detectable by conventional methods. Because the heat stability of
ALP is greater than that of pathogens which may be present in milk, the enzyme serves as an
indicator of product safety. However, the failure to detect ALP activity does not guarantee that
the product is pathogen free. The current ALP rapid test kit is based on chemical reaction of
ALP with its substrate to detect ALP activity in pasteurized milk. It is specific and accurate.