394. The influence of time and temperature of storage on dye-reduction tests in milk: 1. Reduction of methylene blue

Author:

Morton R. K.,Vincent J. M.,Duncan D. B.

Abstract

Milks from representative producers have been used to study the influence of storage time and temperature on methylene-blue reduction times. The trends of reduction times are very well expressed as a regression function of both storage factors simultaneously, which therefore appears to describe a fundamental property of raw market milk. It thus becomes possible to compare standards in different countries and producing regions and, by the application of a rational temperature-compensation scale, to maintain reasonably constant production standards throughout the year.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. EXPERIMENTS WITH THE METHYLENE BLUE REDUCTION TEST FOR MILK;Proceedings of the Society for Applied Bacteriology;1952-04

2. THE EFFECT OF COLD ON MICRO-ORGANISMS IN RELATION TO DAIRYING;Proceedings of the Society for Applied Bacteriology;1951-10

3. 435. Keeping quality and raw-milk grading: II. The effect of storage on the results of keeping quality and dye tests;Journal of Dairy Research;1951-02

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