Question:
The efficiency of pasteurisation of milk is assessed by which of the following tests?
The efficiency of pasteurisation of milk is assessed by which of the following tests?
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Look for the heat-labile enzyme that disappears with proper heating.
Updated On: Jun 24, 2026
- Phosphatase test
- Methylene blue test
- Catalase test
- Oxidase test
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The Correct Option is A
Solution and Explanation
Step 1: Pasteurisation heats milk to destroy pathogens (such as the agents of tuberculosis, brucellosis, and Q fever) while preserving nutritive value.
Step 2: Raw milk contains the enzyme alkaline phosphatase. The heat used in correct pasteurisation also inactivates this enzyme, so adequate heating and adequate pathogen kill go together.
Step 3: The phosphatase test detects residual alkaline phosphatase. A negative test (no active enzyme) confirms that pasteurisation reached the required temperature and time and was therefore efficient.
Step 4: The methylene blue reduction test assesses bacterial load/keeping quality, not pasteurisation efficiency; catalase and oxidase tests are bacterial identification tests. The correct answer is option 1 (Phosphatase test).
Step 2: Raw milk contains the enzyme alkaline phosphatase. The heat used in correct pasteurisation also inactivates this enzyme, so adequate heating and adequate pathogen kill go together.
Step 3: The phosphatase test detects residual alkaline phosphatase. A negative test (no active enzyme) confirms that pasteurisation reached the required temperature and time and was therefore efficient.
Step 4: The methylene blue reduction test assesses bacterial load/keeping quality, not pasteurisation efficiency; catalase and oxidase tests are bacterial identification tests. The correct answer is option 1 (Phosphatase test).
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