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Summary The action of raw milk on vanillin which renders it reactive with 2,6-dibromoquinonechloroimide appears to be due to oxidation of vanillin to vanillic acid by xanthine oxidase. This reaction seems suitable as a method for determining xanthine oxidase activity and for assessing heat treatment of high heat nonfat dry milk.
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Kuramoto et al. (1957) studied this question.
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