JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 3 No. 5 353-366
© 1920 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Hastings, E. G.
Right arrow Articles by Davenport, A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Hastings, E. G.
Right arrow Articles by Davenport, A.

The Relative Value of the Methylene Blue Reduction Test, the Bromthymol Blue Test, and the Bromcresol Purple Test in Determining the Keeping Quality of Milk1

E. G. Hastings and Audrey Davenport

Department of Agricultural Bacteriology, University of Wisconsin, Madison, Wisconsin

ABSTRACT

In a comparison of the three tests, methylene blue reduction, bromthymol blue, and bromcresol purple for the determination of the keeping quality of milk, it is shown that the methylene blue reduction test is the preferable because of its greater sensitiveness to biological differences in milks; because it measures the number of bacteria rather than the by-products of their growth; and because of its simplicity and practicable advantages.

FOOTNOTES

1 Published with the permission of the Director of the Wisconsin Experiment Station.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1920 by the American Dairy Science Association ®.