Biostrips have become more popular for diagnosis of various diseases as well as for testing of different chemical and biochemical parameters. The pasteurization of milk and milk products are essential which are qualitatively and quantitatively tested by chemical methods using alkaline phosphatase enzyme. Non-pasteurized milk has alkaline phosphatases which cause intra-abdominal bacterial infections after consumption. Whereas in pasteurized milk, alkaline phosphatase is denatured by boiling or by UV treatment. This Alkaline phosphatase (ALP) is enzyme naturally present in raw milk, which is used as an indicator for proper milk pasteurization. Non-pasteurized or raw milk contains ALP, which causes intra-abdominal bacterial infection after drinking the milk, whereas after pasteurization, ALP is denatured. Therefore, milk industries test the milk after pasteurization using various chemical methods and other using conventional methods such as colorimetric and fluorescence. But these days, the presence of alkaline phosphatase in the pasteurized milk is tested by using disposable biostips which are prepared by immobilization of chromogen and substrate. These prepared biostrips are used as biosensor which are cost effective and rapid method of qualitative estimation of alkaline phoshatase in the milk samples. The strips may be used in dairy industries and remote areas where expensive instruments are not available. The strip is stable for more than a year at room temperature. Routine testing of processed milk products for ALP activity using the more sensitive systems will support other procedures that ensure proper pasteurization with cut-off levels of ALP ( >350 mU/L) and >20mU/L is commonly seen in pasteurized milk. ALP values vary varied depending on the processing conditions and source of raw milk so each plant should establish baseline normal levels for specific processes which may serve as an early warning of a developing problem, preventing product recalls due to improper pasteurization. It is prudent for dairy industry to use more sensitive and cost effective ALP assay methods to ensure effective pasteurization of milk to maintain consumer satisfaction, increased product shelf-life, and good/ consumable quality of milk safety

About Author / Additional Info:
*Corresponding Author:
Dr. Kirti Rani,
Assistant Professor (II),
Amity Institute of Biotechnology,
Amity University Uttar Pradesh, Noida,
Sec-125, Gautam Buddha Nagar, Noida-201303 (UP), India.
Off. Phone no: +120-4392946
Mobile no: +9990329492
Email ID: krsharma@amity.edu, kirtisharma2k@rediffmail.