Based on the original Charm PasLite test, the simplified F-AP procedure provides test results in just 45 seconds.

No reagent pipeting or incubation is required.  

F-AP TEST PRINCIPLE

Phosphatase is a natural milk enzyme that is destroyed by conventional pasteurization.

The method is also called the Enzymatic Photo-Activated System (EPAS) method.

F-AP Test measures phosphatase in dairy products with a limit of detection of 20 milliunits per liter (mU/L) phosphatase (approximately 0.002% raw milk) in HTST (161° F/ 72° C for 15 seconds) pasteurized milk.  

F-AP employs an enzyme photo-activated substrate (EPAS) that in the presence of alkaline phosphatase emits a light intensity proportional to the enzyme activity. This light is detected and interpreted by the Charm novaLUM®  luminometer.    

F-AP TEST at a glance   

• No Sample Preparation
• Whole Milk
• 1% or 2% Milk
• Skim Milk
• Half and Half
• Light Cream
• Liquid Creams [< 40% B.F.]

• Chocolate Milk
• Inquire for other types of products

F-AP calibrated novaLUM channels provide results in mU/L of phosphatase activity.

Levels 350 mU/L or higher exceed public health guidelines for pasteurized dairy drinks.  

HHST (Higher Heat Shorter Time: >191°F/89°C for 1 second), or aseptically pasteurized dairy products that are room-temperature stable, may contain reactivated phosphatase and, therefore, should not be tested using this procedure.   

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