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

Published online by Cambridge University Press:  01 June 2009

R. K. Morton ,
J. M. Vincent  and
D. B. Duncan
R. K. Morton
Affiliation:
Milk Research Laboratory, School of Agriculture, University of Sydney
J. M. Vincent
Affiliation:
Milk Research Laboratory, School of Agriculture, University of Sydney
D. B. Duncan
Affiliation:
School of Agriculture, University of Sydney
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Extract

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 16 , Issue 3 , December 1949 , pp. 310 - 321
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

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References

REFERENCES

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