Alkaline Phosphatase (ALP) in Non-Cow Milk and Dairy Products: A Review of Current Evidence and Future Trends
Eleni Malissiova,
Stamatia Fotiadou,
Anastasia Tzereme,
Dimitra Cheimona,
Georgia Soultani,
Ioannis Maisoglou,
Athanasios Manouras
Affiliations
Eleni Malissiova
Food of Animal Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, Greece
Stamatia Fotiadou
Black Pig of Olympus Single Member P.C., 60100 Pieria, Greece
Anastasia Tzereme
MSc Biotechnology, Quality Assessment in Nutrition and the Environment, Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larisa, Greece
Dimitra Cheimona
MSc Biotechnology, Quality Assessment in Nutrition and the Environment, Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larisa, Greece
Georgia Soultani
PS Food Technology, University of Thessaly, 43100 Karditsa, Greece
Ioannis Maisoglou
Agrifood Laboratory, 41500 Larisa, Greece
Athanasios Manouras
Food Chemistry and Technology Laboratory, Nutrition and Dietetics Department, University of Thessaly, 42100 Trikala, Greece
Alkaline phosphatase is used as the main marker in the evaluation of successful milk pasteurization, although there is concern about whether this method is appropriate for non-cow milk. We systematically reviewed articles related to ALP in non-cow milk and dairy products. From a total of 183 studies retrieved, 31 articles were included in the review. Our study shows that most research is focused on goat and sheep milk, while other species are rather neglected as far as the use of ALP as a milk safety marker is concerned. More evidence on ALP kinetics is required for non-cow milk and its products and on alternative pasteurization-efficiency markers, such as other enzymes, as these issues are crucial for consumer health.
