Allied & ICAR Exam Bank • ALLIED_0716 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Thermal Processing and Kinetics

Subtopic: Thermal Processing and Kinetics

Question Statement:

The alkaline phosphatase test is used globally to verify the efficacy of milk pasteurization because:

Options:

  • (A) Alkaline phosphatase is an endogenous milk enzyme whose thermal inactivation kinetics closely match and slightly exceed those of pathogenic vegetative bacteria
  • (B) It turns pasteurized milk blue
  • (C) It destroys fat
  • (D) It produces bubbles with lactose

Answer Key:

A

Step-by-Step Solution & Explanation

Alkaline phosphatase is naturally present in raw milk and is completely inactivated by proper pasteurization ($72^\circ\text{C}$ for 15 s); any residual activity indicates under-processing or raw milk contamination.
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