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. 2010 Apr 2;76(10):3293–3300. doi: 10.1128/AEM.02937-09

FIG. 1.

FIG. 1.

Comparison of results from two different experimental setups for laboratory-scale pasteurization. A small volume (50 μl) of raw milk was heated either in a conventional thermo mixer or in a thermal cycler. For both setups, the reduction of ALP activity in milk held continuously at 72°C for up to 300 s was monitored using the standard ALP assay.