Question Bank • QB_DFE_UOP_016 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Pasteurization

Question Statement:

In commercial dairy plant quality control, the official enzyme test employed to confirm complete, proper pasteurization of market milk is the:

Options:

  • (A) Alkaline Phosphatase test
  • (B) Methylene Blue Reduction test
  • (C) Resazurin dye reduction test
  • (D) Gerber butyrometer test

Answer Key:

A

Step-by-Step Solution & Explanation

Alkaline phosphatase is an endogenous milk enzyme whose thermal inactivation kinetics slightly exceed those of \textit{Mycobacterium tuberculosis} and \textit{Coxiella burnetii}. A negative phosphatase assay conclusively confirms adequate pasteurization.
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