The Charm F-AP verifies completeness of pasteurization (temperature 70°C with hold times greater than 2 seconds). It is based on the original Charm Paslite* test. The simplified procedure provides test results in just 45 seconds. No reagent pipeting or incubator is required.

F-AP TEST PRINCIPLE

The FAP 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 by the Charm NovaLUM^®.

F-AP TEST: 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

Phosphatase is a natural milk enzyme that is destroyed by conventional pasteurization. F-AP Fast Alkaline Phosphatase 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 Assay 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.

 Fast Alkaline Phosphatase (F-AP) Brochure

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