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Influence of Storage, Heat, and Homogenization upon Xanthine Oxidase Activity of Milk

Department of Food Technology and Science, The University of Tennessee, Knoxville 37901

ABSTRACT

Xanthine oxidase activity in milk was determined by measuring the rate of formation of vanillic acid from vanillin. Raw milk received at a dairy plant had .208 units xanthine oxidase activity per ml and after 24-h storage at 4 C, .228 units per ml. Upon further storage activity decreased. Heating the fresh raw milk in a water bath to 55 C increased xanthine oxidase activity to .236 units per ml. Partial inactivation of the enzyme occurred when milk was heated at 60, 65, or 70 C for 5 min, and destruction was almost complete with heat at 75 C for 5 min. Raw milk heated at 48 C for 5 min and homogenized at pressures between 70.3 and 281.2 kg/cm² had xanthine oxidase activities which were a linear function of pressure and showed that each additional kg/cm² pressure resulted in additional xanthine oxidase activity of .16 milliunits per ml of milk.