The Oxidation of Vanillin by Unheated Milk
Open Access
- 1 February 1957
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (2) , 187-191
- https://doi.org/10.3168/jds.s0022-0302(57)94460-0
Abstract
The action of raw milk on vanillin which renders it reactive with 2,6-dibromoquinonechloroimide appears to be due to oxidation of vanillin to vanillic acid by xanthine oxidase. This reaction seems suitable as a method for determining xanthine oxidase activity and for assessing heat treatment of high heat nonfat dry milk.This publication has 9 references indexed in Scilit:
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