FLM300 Fluorophos ALP Test System
Advanced Instruments Fluorophos® ALP Test System, for Determination of Pasteurization in Milk. The Fluorophos system is the most sensitive, fast and reliable test for confirmation of pasteurization.
The Fluorophos ALP assay is a rapid test for verifying proper pasteurization of dairy products. Alkaline Phosphatase (ALP), found naturally in raw milk, is destroyed at temperatures slightly above the temperature necessary to destroy microorganisms pathogenic to humans. Measurement of residual phosphatase after pasteurization offers a means of verifying the products are heated to the proper temperatures and are not contaminated with raw milk. The Fluorophos ALP assay measures the ALP activity in dairy products, allowing the user to monitor the completeness of pasteurization and detect raw milk contamination.
Fast & Accurate Results
Test results automatically appear in approximately 3 minutes
Single sample test system
The most sensitive test for pasteurization on the market. Detects to 0.003% raw milk contamination.
Can be used to test pasteurization of cow, goat, sheep and other species of milk
The Fluorophos ALP Test is the standard ISO/IDF method. (ISO11816-1:IDF 155-1 and ISO11816-2:IDF 155-2) It is also the standard for confirming proper pasteurization for the NCIMS/FDA, AOAC, IMS, and CEN.
Reduced Production liability
The Fluorophos ALP Test detects ultra-low levels of raw milk contamination
Products & Supplies
|FLM300||Fluorophos Test System|
|ACM205||Pipette Tips for FLA888, 2 mL- 25 pack|
|FLA835||Thermal Printer Paper|
|FLA840||Cleaners for Cuvette Holder|
|FLA865||25 µl Pipette|
|FLA880||Pipette Tips, 25- 75 µl|
|FLA888||2 mL Air Displacement Pipette|
|Fluorometric Determination of Alkaline Phosphatase in Fluid Dairy Products: Collaborative Study||Request|
|Massive Outbreak of Antimicrobial-Resistant Salmonellosis Traced to Pasteurized Milk||Request|
|Prevention is the Best Medicine||Request|
|Quicker Results, Products in Progress||Request|
|Residual Alkaline Phosphatase Activity in Milks Subjected to Various Time-Temperature Treatments||Request|