Step 1: Comprehend the goal of pasteurization.Pasteurization employs heat to eliminate harmful microorganisms and deactivate inherent enzymes in raw milk.
Step 2: Determine the main indicator enzyme for pasteurization.The pasteurization heat treatment (e.g., 72\(^\circ\)C for 15 seconds using HTST) targets conditions slightly harsher than those needed to eliminate {Coxiella burnetii}, the most heat-resistant pathogen in milk. Alkaline phosphatase, a natural milk enzyme, exhibits similar heat resistance. Consequently, the absence of active alkaline phosphatase serves as a dependable sign of successful pasteurization. Other listed enzymes are more resistant to heat and may remain active after the process.