Xanthine Oxidase Activity of Milks in Relation to Stage of Lactation, Feed, and Incidence of Spontaneous Oxidation
Open Access
- 1 July 1962
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (7), 933-934
- https://doi.org/10.3168/jds.s0022-0302(62)89525-3
Abstract
Xanthine oxidase activity of milk was in direct relationship to stage of lactation which was not altered when cows were changed from dry-lot feed to pasture. The incidence of spontaneous oxidized milk was markedly reduced on pasture. Dihydroquercetin inhibited spontaneous oxidation. Spontaneous oxidation is related.This publication has 5 references indexed in Scilit:
- Pro-Oxidants in Spontaneous Development of Oxidized Flavor in MilkJournal of Dairy Science, 1962
- Xanthine Oxidase and Incidence of Spontaneous Oxidized Flavor in MilkJournal of Dairy Science, 1960
- Role of Xanthine Oxidase in the Development of Spontaneously Oxidized Flavor in MilkJournal of Dairy Science, 1959
- Relation of Natural Copper in Milk to Incidence of Spontaneous Oxidized FlavorJournal of Dairy Science, 1959
- A Procedure for Application of the Thiobarbituric Acid Test to MilkJournal of Dairy Science, 1951