Destruction Of Phosphatase In Milk?

RealNeat

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It seems the destruction of this enzyme is used as a gauge of proper pasteurization.

"Milk
is pasteurized by heating at 62.8°C for 30 minutes or 71.7°C for 15 seconds. These temperatures kill all nonsporeforming pathogens and inactivate the native alkaline phosphatase(ALP) enzyme found in milk." - BAM Chapter 27: Screening Method for Phosphatase in Cheese

As mentioned here it seems to be an important enzyme, including the action of inactivating LPS:

"This dephosphorylation inactivates structures such as lipopolysaccharides, free nucleotides and specific proteins of bacteria such as flagellin. Intestinal alkaline phosphatase also helps defend the body by reducing certain inflammatory disorders." -
Intestinal alkaline phosphatase - a powerfully protective enzyme - Enzymes - Nutranews

Could this be a reason why some people do better on raw milk? And would this possibly have a negative effect on the body and its burden of phosphate from milk since:

"Phosphatase is an enzyme that removes a phosphate group from its substrate by hydrolysing phosphoric acid monoesters into a phosphate ion and a molecule with a free hydroxyl group."
 

rei

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Thanks for presenting this detail. I'm sure it is one among many reasons why raw milk is superfood but processed milk is merely an ok food/drink if the fat is reduced.
 

RealNeat

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Thanks for presenting this detail. I'm sure it is one among many reasons why raw milk is superfood but processed milk is merely an ok food/drink if the fat is reduced.

Np. I feel like I drank coffee on raw milk (energy, warmth) where only a few brands of pasteurized milk agree with me (have no digestive discomfort, gas etc..) and I try to get the best milk I can in both cases, pasture raised etc...
 
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