Abstract: Milk contains a large amount of alkaline phosphatase. Because its thermal stability is slightly higher than that of most pathogenic microorganisms in milk,such as Mycobacterium tuberculosis and Listeria,it is used as the activity index of pasteurization heat treatment evaluation. But it is easily affected by milk components, especially milk fat and additives. In addition,the endogenous alkaline phosphatase of microorganisms in milk and the reactivation of alkaline phosphatase during storage will affect the judgment of the final result. This paper expounds the inspection process through personnel training,equipment selection,inspection comparison,database establishment and so on.

Key words: alkaline phosphatase, milk fat, resurrection