Phosphatesmo MI (ALP)

Phosphatesmo MI

For the detection of alkaline phosphatase (ALP) in dairy products.  ALP is a naturally occurring enzyme in milk.  The thermal resistance of ALP is considered to be higher than that of other pathogens which are commonly found in milk, and so ALP activity is used to determine whether milk has been properly pasteurized or whether it has been contaminated with raw milk after pasteurisation.

Directions for use
To use Phosphatesmo MI, dip paper into milk sample and incubate at 36°C.  If the paper remains white, the pasteurization is complete.

Phosphatesmo MI should be stored at 2–8°C to ensure optimal results.

Manufactured by: Macherey-Nagel

Instructions: 90612 INSTRUCTIONS

Safety Data Sheet: 90612 SDS