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Beijing Biotai Co., Ltd. and all staff are dedicate-d to providing customers with the best techni-cal solutions, quality products and after-sales services, and strive to promote the developme-nt of China's food safety industry.

TEL：400-1888-518

Baotai Charm PasLite Alkaline Phosphatase Assay Kit

Baotai Charm PasLite alkaline phosphatase rapid test kit

The PasLite alkaline phosphatase test kit is an internationally recognized test method (ISO22160/IDF209 official method) for dairy and food manufacturers to verify the sterilization effect of pasteurization processes. It is suitable for many types of dairy products, including liquid white milk, flavored dairy products, original dairy products and solid/semi-solid dairy products (such as cheese and ice cream). Alkaline phosphatase is a naturally occurring enzyme in milk that can be destroyed by pasteurization. The PasLite test verifies the effect of milk pasteurization by detecting alkaline phosphatase. The detection time is 3 minutes, and multiple samples can be detected simultaneously. When a sample of dairy product is mixed and incubated with a PasLite reagent, the luminescence intensity of the solution is directly proportional to the amount of alkaline phosphatase present. The CharmnovaLUMIIATP biofluorescence detector measures the luminescence intensity and converts it into enzyme units. According to US and EU pasteurization requirements, a phosphatase reading greater than 350mU/L indicates a problem with the pasteurization of the product. The detection limit of alkaline phosphatase in liquid dairy products is 20mU/L (about 0.002% raw milk), which is much lower than the 350mU/L level (0.1% raw milk) required by most public health agencies. Features: The detection limit is far lower than the limit of 350mU/LISO and IDF standardized methods (ISO22160/IDF209) required by public health guidelines. The results can be verified by NCIMS in the United States, NZFSA in New Zealand and VDIA in Victoria (Australia) for 3 minutes. The results can be detected in liquid, semi-solid and solid dairy products. The results can be read in novaLUMII instruments.

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