The Charm F-AP (Fast Alkaline Phosphatase) Test verifies completeness of pasteurization (temperature 72°C with hold times greater than 15 seconds). Based on the original Charm PasLite test, the simplified F-AP procedure provides test results in just 45 seconds. No reagent pipeting or incubation is required.

F-AP TEST PRINCIPLE

Phosphatase is a natural milk enzyme that is destroyed by conventional pasteurization. F-AP Test measures phosphatase in dairy products with a limit of detection of 20 milliunits per liter (mU/L) phosphatase (approximately 0.002% raw milk) in HTST (161° F/ 72° C for 15 seconds) pasteurized milk.

F-AP employs an enzyme photo-activated substrate (EPAS) that in the presence of alkaline phosphatase emits a light intensity proportional to the enzyme activity. This light is detected and interpreted by the Charm novaLUM^®  luminometer.   

F-AP TEST At A Glance  No Sample Preparation Whole Milk 2% Milk 1% Milk Skim Milk Half and Half Light Cream Liquid Creams [< 40% B.F.] OTHER PRODUCTS: (centrifugation required) Chocolate Milk Inquire for other types of products

F-AP calibrated novaLUM channels provide results in mU/L of phosphatase activity. Levels 350 mU/L or higher exceed public health guidelines for pasteurized dairy drinks. HHST (Higher Heat Shorter Time: >191°F/89°C for 1 second), or aseptically pasteurized dairy products that are room-temperature stable, may contain reactivated phosphatase and, therefore, should not be tested using this procedure.

 AOAC 2009 - Comparison of Phosphatase Methods used for Milk Pasteurization Verification

 Fast Alkaline Phosphatase (F-AP) Brochure

 IMS-a-47

 Comparison of Fast Alkaline Phosphatase (F-AP) to PasLite

  IAFP 2008 - Alkaline phosphatase detection via chemiluminescence in 45 seconds using a one step assay