When the milk has been pasteurised successfully, the milk no longer contain the enzyme

Options

A. Polymerase
B. Phosphatase
C. Peroxidase
D. Pyrimidinase

Answer

**Step-by-Step Solution:**

1. **Understanding Pasteurization**: Pasteurization is a process that involves heating milk to a specific temperature for a certain period to kill harmful bacteria and enzymes. This process is named after Louis Pasteur, who developed it to improve food safety.

2. **Identifying Enzymes in Milk**: Milk contains various enzymes, some of which can be affected by heat. The question asks which enzyme is no longer present in milk after successful pasteurization.

3. **Analyzing the Options**:
- **Polymerase**: This enzyme is not typically associated with milk and is not relevant in this context.
- **Phosphatase**: This enzyme, specifically alkaline phosphatase, is known to be heat-sensitive and is inactivated during pasteurization.
- **Peroxidase**: This enzyme is relatively heat-stable and can survive the pasteurization process.
- **Pyrimidinase**: This enzyme is also not commonly found in milk and is not relevant to the question.

4. **Conclusion**: Since alkaline phosphatase is the enzyme that gets inactivated first during the pasteurization process, the correct answer is **phosphatase**.

**Final Answer**: The milk no longer contains the enzyme **phosphatase** after successful pasteurization.

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