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Oxidized Flavor in Milk and the Xanthine Oxidase Inhibitor

Department of Animal Nutrition, Agricultural College of Norway, Vollebekk

ABSTRACT

The greater resistance of some milk samples to develop oxidized flavor in milk, and the ease by which others attain this defect, may suggest that oxidation in milk is controlled by an enzyme or an organizing compound of enzymatic nature. Its catalytic properties would readily be inhibited or activated by changes in the milk and thus account for observed fluctuations. The function of these compounds may be that of a lipoxidase, or it may control oxidation through secondary reactions that affect the activity of copper, oxygen, fat, and other compounds, important for fat oxidation. A prooxidative role of xanthine oxidase in development of oxidized flavor has been discussed in recent papers (1–2).

The present tests with specific xanthine oxidase inhibitor, pteridylaldehyde, indicate that the enzyme is involved in fat oxidation, and that it may perform both as an antioxidant and as a prooxidant as conditions are changed.

Milk was sampled at the College barn from individual cows or at the dairy from herds in the community.