Question Bank • QB_DFE_EXP_078 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Pasteurization

Question Statement:

In the dairy industry, the standard enzymatic verification test used to confirm that milk has been adequately pasteurized is the:

Options:

  • (A) Alkaline phosphatase test
  • (B) Peroxidase test
  • (C) Catalase test
  • (D) Methylene blue reduction test

Answer Key:

A

Step-by-Step Solution & Explanation

Alkaline phosphatase is a native milk enzyme whose thermal inactivation kinetics closely match and slightly exceed the destruction of *Coxiella burnetii* (the most heat-resistant pathogen in raw milk). Absence of alkaline phosphatase confirms proper pasteurization.
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