Table 1 Comparative thermal stability results for xanthine oxidase activity

Sample	Processing conditions	Remaining xanthine oxidase activity (%)	References
Bovine milk	63 °C for 30 min	39	¹⁸
Bovine milk	70 °C for 15 s	84	²⁶
Bovine milk	75 °C for 15 s	68	²⁶
Bovine milk	73 °C for 7 min	Retains enzyme activity	²⁷
Bovine milk	73 °C for 15 s	44	¹⁸
Bovine milk	70°C for 15 s^a	103	¹⁷
Bovine milk	75 °C for 15 s^a	100	¹⁷
Bovine milk	70 °C for 15 s^a	110	¹⁷
Bovine milk	70 °C for 15 s^b	95	¹⁷
Bovine milk	75 °C for 15 s^b	92	¹⁷
Bovine milk	80 °C for 15 s^a	27	¹⁷
Bovine milk	80 °C for 50 s	Retains enzyme activity	²⁷
Bovine milk	62.7 °C for 30 min spray pasteurizer	38	¹⁶
Bovine milk	73.8 °C for 15 s mallory	58	¹⁶
Bovine milk	90.5 °C for 15 s mallory	0	¹⁶
Bovine milk	63 °C for 30 min^c	92	This work
Bovine milk	72 °C for 15 s^c	100	This work
Bovine milk	135 °C for 3 s^c	4	This work

^aThe laboratory heat treatments were performed using a water jacketed stainless steel coil
^bPilot-scale experiments were performed using an APV Junior Paraflow plate heat exchanger
^cPilot scale experiments were performed in Advanced Milk Processing Laboratory (Davis, CA, USA), using a continuous ultra-high-temperature/high-temperature short time (UHT/HTST) pasteurizer (MicroThermics, Raleigh, NC, USA)

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