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Journal of Dairy Science Vol. 62 No. 4 529-532
© 1979 by American Dairy Science Association ®
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Heat Inactivation of Superoxide Dismutase in Bovine Milk

C. L. Hicks, J. Bucy and W. Stoffer

Department of Animal Science, University of Kentucky, Lexington 40506

ABSTRACT

Superoxide dismutase, an enzyme normal to bovine milk, may be inactivated partially by heat during processing of milk and milk products. A minimal pasteurization temperature (71.7 C for 15 s) does not cause heat inactivation of superoxide dismutase. Higher temperature of pasteurization or systems including a ‘vac-heat process’ will inactivate a substantial portion of the enzyme. Heat treatments greater than 75 C inactivated more than 20% of the superoxide dismutase. Purified superoxide dismutase fractionated from bovine milk was more sensitive to thermal processing than the superoxide dismutase in bovine milk serum.






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Copyright © 1979 by the American Dairy Science Association ®.