Fig. 5 | npj Science of Food

Fig. 5

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

Fig. 5

Effects of heat treatments† of bovine milk xanthine oxidase on bacterial counts (CFU/mL). Bacteria were incubated with raw or heat treated† milks and xanthine. Means with the same letter are not statistically different (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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