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A Comparison of the Standard with the Modified Methylene Blue Reduction Technic

Department of Dairying, University of Alberta, Edmonton, Alberta, Canada

ABSTRACT

INTRODUCTION

Since the first use of dye reduction as an indicator of bacterial action in milk (2, 5) general milk supplies on this continent have undergone remarkable improvement. Many of the earlier studies of the methylene blue reduction test were largely concerned with a class of milk which is today rapidly disappearing from the market.

With the gradual elimination of the poorer classes of milk from the fluid milk market the inaccuracies of the methylene blue reduction test evoke greater interest than heretofore. Attention has recently been focused on this subject by the acceptance of the recommendation of Wilson (12) that a modified methylene blue reduction technic be adopted as standard in England.

One of the outstanding advantages of the methylene blue reduction test is that, while the interpretation of results should be made only with an adequate knowledge of the available information regarding the test, the technic of operation may demand a less exact training than either the agar plate or microscopic counts.