Fig. 3
Kinetic parameters (Km, Vmax, D- and Z-values) of xanthine oxidase and xanthine oxidoreductase in raw, heat treated†, and a week stored milk at +4, −20, −80 °C. Michaelis–Menten plot of raw and heat treated† and a week stored milk at +4, −20, −80 °C bovine milk xanthine oxidase and xanthine oxidoreductase. †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)
