Fig. 2 | npj Science of Food

Fig. 2

From: Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase

Fig. 2

Effects of heat treatments† and different storage conditions (+4, −20, −80 °C for a week) on xanthine oxidase, xanthine dehydrogenase, and xanthine oxidoreductase activities, respectively. Means with the same letter are not statistically different at p < 0.05. †High-temperature short time (HTST; 72 °C for 15 s), batch pasteurization (BP; 62.5 °C for 30 min), and ultra pasteurization (UHT; 135 °C for 3 s)

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