Alkaline Phosphatase is an enzyme which is naturally present in milk, but is destroyed at a temperature just near to the pasteurization temperature. Alkaline Phosphatase test is used to indicate whether milk has been adequately pasteurised or whether it has been contaminated with raw milk after pasteurisation.

Boil a small amount of milk in a spoon, test tube or other suitable container. If there is clotting, coagulation or precipitation, the milk has failed the test. Heavy contamination in freshly drawn milk cannot be detected, when the acidity is below 0.20-0.26% Lactic acid. The test is quick and simple.

Milk composition tests should be conducted throughout the process to ensure control on fat, as well as to meet standards of identity. Butterfat, total solids and protein are the big three. Chemical tests are very accurate, but they take time. Electronic equipment enables facilities to obtain fast and accurate results.

The classic test for the determination of alkaline phosphatase activity is the Scharer Rapid Phosphatase Test. The enzyme cleaves a phosphate group from the substrate, disodium phenyl phosphate, liberating phenol which then reacts with a color producing compound to give a blue color.

An alkaline phosphatase test is a type of blood test. During the test, a health care professional will take a blood sample from a vein in your arm, using a small needle. After the needle is inserted, a small amount of blood will be collected into a test tube or vial.

As ALP is most abundant in the bones and liver, elevated ALP levels are generally a sign of a liver or bone condition. An obstruction of the liver or damage to it will cause ALP levels to rise. This will also occur if there is an increase in bone cell activity.

High ALP usually means that either the liver has been damaged or a condition causing increased bone cell activity is present. If other liver tests such as bilirubin, aspartate aminotransferase (AST), or alanine aminotransferase (ALT) are also high, usually the increased ALP is caused by liver damage or disease.

7) Sun Exposure/Vitamin D If you are deficient, get more sun and/or take vitamin D supplements. Reasonable sun exposure is a better way to increase your vitamin D levels than supplements. Get more sun, exercise, and consider upping your coffee intake to lower your alkaline phosphatase.

Make changes to your diet

• avoid fruits and vegetables served with high-calorie sauces or added sugar and salt.
• eat fish at least twice a week, ideally those high in omega-3 fatty acids, such as salmon or trout.
• opt for fat-free or low-fat milk and dairy products.

The normal range for ALT is 10-40 units per liter (U/L) of blood for men and 7-35 U/L for women. Blood tests from InsideTracker will tell you your optimal range for ALT based on your age, gender, ethnicity, athletic activity, alcohol consumption, BMI, and smoking history.

Very high levels (>75 times upper reference limit) suggest ischaemic or toxic (poison or medicine related) injury to the liver.

Normal levels of AST and ALT may slightly vary depending on the individual laboratory’s reference values. Typically the range for normal AST is reported between 10 to 40 units per liter and ALT between 7 to 56 units per liter. Mild elevations are generally considered to be 2-3 times higher than the normal range.

A person with a healthy liver will have an ALT level in the normal range. The normal range can vary from laboratory to laboratory. According to the Mayo Clinic, the normal range for adult males is 7–55 units per liter. Females may have a lower upper limit normal than males.

Alanine aminotransferase (ALT) is an enzyme found mainly in the liver. High levels (>50) indicate damage to liver cells as a result of infection (hepatitis, infectious mononucleosis, etc.) or toxic levels of drugs (e.g. acetaminophen [Tylenol]) or chemicals (e.g. chloroform) or alcohol.