Question Bank • QB_DFE_030 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Pasteurization

Question Statement:

In industrial dairy processing, the standard biochemical test employed to verify the adequacy of milk pasteurization is the:

Options:

  • (A) Alkaline phosphatase (ALP) test
  • (B) Methylene blue reduction test (MBRT)
  • (C) Resazurin test
  • (D) Lactometer reading test

Answer Key:

A

Step-by-Step Solution & Explanation

Alkaline phosphatase (ALP) is an enzyme naturally present in raw milk with thermal destruction kinetics slightly more resistant than the most heat-tolerant non-spore-forming milk pathogens (Coxiella burnetii and Mycobacterium tuberculosis). A negative phosphatase test confirms pasteurization adequacy.
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