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The Keeping Quality of Milk as Judged by the Colorimetric Hydrogen Ion Determination

Department of Bacteriology and Hygiene, Michigan Agricultural College, East Lansing, Mich.

ABSTRACT

Introduction

During the past few years many methods have been devised for determining the sanitary condition of milk or cream as it is delivered to the city plant or as it is delivered by the dealer to the consumer. Each of the methods devised has faults and limitations to such an extent that no one method can be said at the present time to have been generally adopted as a means of judging the sanitary quality of milk. The advantages and limitations of these methods have been dealt with in such an extensive manner in recent literature that it is not deemed necessary to include such a discussion in this paper. The fact that new methods are constantly being devised for determining the bacterial condition of dairy products is sufficient proof that the present methods are not satisfactory. The principal faults found with the methods now in use are (1) the results report the presence of inactive or dead organisms having little sanitary significance, (2) a trained technician is required to make many of the tests, (3) excessive cost per sample examined, (4) length of time required to make the test and (5) failure of the results to give a true index of the sanitary condition or keeping qualities of the sample tested.