Specific immunocapture assay kit for the detection of bovine alkaline phosphatase (ALP) in cow milk and cow milk cheese

The ALP Test is an immunocapture assay used for measuring the levels of alkaline phosphatase (ALP) in cow milk and cow milk cheese. It is based on a monoclonal antibody specific to the ALP of cow milk which allows the measurement of the ALP enzymatic activity as an indicator of the effects of heat treatment applied to milk & dairy products. Since the antibody is only specific to the ALP of cow milk, this assay does not detect exogenous alkaline phosphatases of bacterial, microbial or fungal origin. Furthermore the assay is not sensitive to the presence of ALP inhibitors.

This assay can run 42 samples in duplicate, simultaneously, and can also be automated.

This test cannot replace the current European standard methods used for the official testing of heat treated dairy products.

The ALP TEST can be used for the following products:

Whole or skimmed cow milk

Cow milk cheeses of the following types: Blue-veined cheeses Uncooked hard cheeses Hard cooked cheeses Soft-ripened cheeses Fresh cheeses

The ALP TEST is provided as 16 wells ELISA strips (6 strips per kit) coated with a monoclonal antibody specific to the alkaline phosphatase found in cow milk. The assay technique is absed on a 2-step immunocapture:

1- After extraction with butanol-1, the calibration standards and the diluted samples are distributed in the wells of the microplate.

 2- After rinsing, the ALP captured by the antibodies is detected by the addition

of a chromogenic substrate specific of the ALP (pNPP).

After addition of the stop solution, the optical densities are measured at 405 nm with a microplate reader.

The results are expressed in equivalent-milliunit per litre (Eq.mU/l) for milk and in equivalent-milliunit per gram (Eq.mU/g) for cheese.