Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheese

Alkaline phosphatase (ALP) is a native raw-milk enzyme used in many countries as the standard assay for rapidly validating milk pasteurization process. Due to increased restrictions on production or import of cheeses produced from unpasteurized milk, ALP activity (<10 mU/g) cheese was measured simple and reliable method check proper both safety inspection trading controls. In Sicily, artisanal cheesemaking Protected Denomination Origin (PDO) semi-hard made with raw sheep's includes cooking curd, after whey separation, wooden vat under hot Scotta-whey (≥80°C), 3 4 h finally left cool at ambient temperature. Thus, temperatures adopted during may inactivate enzyme. To this purpose, aim study demonstrate how different (T35, T60, T70, T80, T90, T100) second Pecorino molding h, influence fresh 3-mo aged cheese, core outside. The results highlight that rate reduction greater increasing temperature cooking, particular T 80°C curd indicating use >80°C, could be breakpoint able reduce <10 mU/g values. Different effects between outside portions experimental were found, decrease more than portions, cheeses, T100 treatments. Care must taken using control pasteurized PDO without considering processes, such which equal an adequate interaction time/temperature can values comparable milk.