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Xanthine Oxidase and Incidence of Spontaneous Oxidized Flavor in Milk

Department of Food Science and Technology, University of California, Davis

ABSTRACT

In recent publications, spontaneous development of oxidized flavor has been attributed to catalytic activity of xanthine oxidase (1, 2) and of copper (9). Experiments described herein indicate that xanthine oxidase is not a limiting factor in determining whether oxidized flavor develops spontaneously.

Aurand, Woods, and Roberts (2) concluded that two different mechanisms exist for the development of oxidized flavor—that an enzyme, probably xanthine oxidase, is involved in development of spontaneous oxidized flavor; whereas, copper-induced oxidized flavor is a chemical oxidative process. Aurand and Woods (1) examined samples of milk from individual cows for xanthine oxidase activity and oxidized flavor development, and found a good correlation between these properties. Milks that possessed xanthine oxidase activity between 120 and 140 units (measured by a manometric method, results expressed as microliters of oxygen absorbed per milliliter of milk per hour) showed rapid flavor development ; milks possessing an activity of less than 100 units failed to develop spontaneous oxidized flavor; and those with activity between 100 and 120 units were not consistent in the production of an oxidized flavor.