Xanthine Oxidase Activity in Dairy Products
Open Access
- 1 February 1977
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 60 (2) , 170-176
- https://doi.org/10.3168/jds.s0022-0302(77)83850-2
Abstract
Xanthine oxidase activities were measured in a variety of milk and dairy products. Bulk raw milks, as received at a commercial plant, had an average xanthine oxidase activity of 110 m U[units]/ml. Homogenization inactivated more than half of the xanthine oxidase and when packaged, these milks averaged 34 mU/ml. Twenty-five varieties of cheese exhibited xanthine oxidase activities ranging from 0-340 mU/g. Data are presented for enzyme activities in a variety of other dairy products.This publication has 13 references indexed in Scilit:
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