Table 2 Inactivation of indigenous milk enzymes by heat treatment (Kitchen, 1985)

Enzyme	Temp.	Heating time	Inactivation (%)
Plasmin	80℃	10 min.	100
	142℃	16 sec.	95
Acid proteinase	60℃	10 min.	30
	78℃	10 min.	>90
Acid phophatase	100℃	1 min.	100
	UHT		< 100
Lipoprotein lipase	HTST		100
γ-Glutamy transpeptidase	Pasteurization		Partially destroyed
Sulfhydryl oxidase	HTST		40
Superoxide dismutase	Pasteurization		0
	76℃	10 min.	100
Xanthine oxidase	72℃	15 sec.	0
	77℃	15 min.	100
Catalase	above 70℃	15 sec.	100