Influence of storage, heat, and homogenization upon xanthine oxidase activity of milk

Journal of Dairy Science
B J Demott, O A Praepanitchai

Abstract

Xanthine oxidase activity in milk was determined by measuring the rate of formation of vanillic acid from vanillin. Raw milk received at a dairy plant had .208 units xanthine oxidase activity per ml and after 24-h storage at 4 C, .228 units per ml. Upon further storage activity decreased. Heating the fresh raw milk in a water bath to 55 C increased xanthine oxidase activity to .236 units per ml. Partial inactivation of the enzyme occurred when milk was heated at 60, 65, or 70 C for 5 min, and destruction was almost complete with heat at 75 C for 5 min. Raw milk heated at 48 C for 5 min and homogenized at pressures between 70.3 and 281.2 kg/cm2 had xanthine oxidase activities which were a linear function of pressure and showed that each additional kg/cm2 pressure resulted in additional xanthine oxidase activity of .16 milliunits per ml of milk.

References

Nov 1, 1973·Proceedings of the Society for Experimental Biology and Medicine·D J RossK A Oster

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Citations

Jul 11, 2006·Respiratory Physiology & Neurobiology·Jacobo SellaresEsther Barreiro
Sep 9, 2010·The Journal of Dairy Research·Torben Larsen, Kasey M Moyes
Mar 14, 2007·The British Journal of Nutrition·Marie-Caroline Michalski
Aug 10, 2019·NPJ Science of Food·Gulustan OzturkJuliana M L N de Moura Bell

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