Charm phosphatase tests enable dairies and food processors to quickly and easily make sure that milk is fully pasteurized.
The absence of alkaline phosphatase in milk is an indicator that milk has been held at the correct temperature and for the correct time to be fully pasteurized. Food safety organizations, such as the US FDA and US Center for Disease Control, recommend complete pasteurization to ensure that disease-causing bacteria are killed.
F-AP Fast Alkaline Phosphatase Test
In less than one minute, dairies can be confident that liquid milk products are completely pasteurized using the Charm F-AP (Fast Alkaline Phosphatase) test. The F-AP test is a second generation chemiluminescence test, modeled after PasLite, an ISO standardized method. F-AP detects alkaline phosphatase, an enzyme that is destroyed during pasteurization.
The PasLite test is an internationally accepted method used by dairies and food manufacturers to verify HTST pasteurization for many types of dairy products, including fluid white milk, flavored dairy, non-flavored dairy, and solid/semi-solid dairy (like cheese and ice cream).