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The thermal inactivation of alkaline phosphatase (ALP) in raw bovine and caprine milk was investigated in the temperature range 54 to 69°C. To assess the stabilizing effect of milk compounds on ALP, inactivation experiments were also carried out in 0.1m potassium phosphate buffer, pH 6.6. Each set of inactivation experiments was fitted simultaneously using kinetic models that were based on either...
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