<p>Goat milk is superior to cow milk in a number of aspects, particularly for those who are allergic to or hypersensitive to cow milk proteins. It must undergo appropriate heat treatment, such as pasteurization, to guarantee its safety and extended shelf life. Tests for pasteurization of goat milk. Inactivation assays for the enzyme alkaline phosphatase (ALP) are often employed procedures to verify that milk has been pasteurized. The low amount of the enzyme alkaline phosphatase (ALP) in goat milk makes it difficult to determine if pasteurization was done correctly. The goal of this work was to target the lactoperoxidase (LPO) enzyme in order to create alternative quick, simple, and sensitive analytical procedures based on chromogenic and fluorescence spectroscopy to determine the appropriate heat treatment or pasteurization of goat milk. Both of these test procedures ensure 100% accuracy in identifying goat milk that has been pasteurized at a high temperature. In dairy quality control labs, both of these tests can be used as substitutes for the ALP test to verify that goat milk has been properly pasteurized.</p>