Alkaline Phosphatase (ALP) in Non-Cow Milk and Dairy Products: A Review of Current Evidence and Future Trends

Alkaline phosphatase is used as the main marker in evaluation of successful milk pasteurization, although there concern about whether this method appropriate for non-cow milk. We systematically reviewed articles related to ALP and dairy products. From a total 183 studies retrieved, 31 were included review. Our study shows that most research focused on goat sheep milk, while other species are rather neglected far use safety concerned. More evidence kinetics required its products alternative pasteurization-efficiency markers, such enzymes, these issues crucial consumer health.