JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 40 No. 2 187-191
© 1957 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Kuramoto, S.
Right arrow Articles by Coulter, S. T.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Kuramoto, S.
Right arrow Articles by Coulter, S. T.

The Oxidation of Vanillin by Unheated Milk1

S. Kuramoto2, R. Jenness and S. T. Coulter

Departments of Dairy Husbandry and Agricultural Biochemistry, University of Minnesota, St. Paul

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.

FOOTNOTES

1 Paper No. 3564, Scientific Journal Series, Minnesota Agricultural Experiment Station. Supported in part by funds from the American Dry Milk Institute, Inc.

2 Present Address: Land O'Lakes Inc., Minneapolis, Minnesota.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1957 by the American Dairy Science Association ®.