THE SUBSTITUTION OF METHYLENE BLUE THIOCYANATE FOR METHYLENE BLUE CHLORIDE IN THE REDUCTION TEST OF MILK

1935 ◽  
Vol 13b (5) ◽  
pp. 257-263 ◽  
Author(s):  
H. R. Thornton ◽  
R. B. Sandin ◽  
C. S. Miller
Keyword(s):  
Methylene Blue ◽  
Reduction Test ◽  
Bacteriological Quality ◽  
Quality Of Milk

Methylene blue thiocyanate has been found to be superior to methylene blue chloride in the reduction test for bacteriological quality of milk, because the thiocyanate is easily prepared in a state of purity approaching 100%.

204. The methylene blue reduction test and the keeping quality of milk

1938 ◽  
Vol 9 (3) ◽  
pp. 351-355 ◽  
Author(s):  
C. H. Chalmers
Keyword(s):  
Methylene Blue ◽  
Considerable Importance ◽  
Poor Correlation ◽  
Reduction Test ◽  
Methylene Blue Reduction ◽  
Keeping Quality ◽  
Different Temperatures ◽  
Quality Of Milk ◽  
The Relationship

The keeping quality of milk is a factor which is of considerable importance from the commercial aspect, yet the relationship which exists between the keeping quality and the bacteriological standards as laid down in the Milk Special Designations Order, 1936, has not been fully explored. Wilson compared the keeping quality at 17·5°C. of samples of mixed morning and evening milk with the reduction times at different temperatures and found, in each case, a relatively poor correlation. Since the samples consisted of mixed morning and evening milk it is not possible to state the age of the milk when the tests were commenced. Much of the Tuberculin Tested milk sold in the Provinces is bottled on the farm, and consequently the milk produced in the morning is bottled separately from that produced in the evening.

scholarly journals The extended methylene blue reduction test and milk quality

2020 ◽  
Vol 8 (1) ◽  
pp. 140-148 ◽  
Author(s):  
Mayra Pérez-Lomas ◽  
Milton J. Cuaran-Guerrero ◽  
Lucía Yépez-Vásquez ◽  
Holger Pineda-Flores ◽  
Jimmy Núñez-Pérez ◽  
...  
Keyword(s):  
Methylene Blue ◽  
Bacterial Count ◽  
Milk Quality ◽  
Total Bacterial Count ◽  
Reduction Test ◽  
Fresh Milk ◽  
Methylene Blue Reduction ◽  
Cheap Method ◽  
Quality Of Milk

Introduction. This study aimed to evaluate the quality of milk produced by six cattlemen’s associations in small, isolated farming communities of Carchi, Ecuador. It involved a herd of 814 cows and lasted eight consecutive months. Another aim was to propose a suitable methodology for milk quality evaluation. Study objects and methods. All milk samples were analyzed for total solids, protein, fat, acidity, density, total bacterial count (TBC) and somatic cell count (SCC). Each sample was subjected to an extended qualitative methylene blue reduction test (MBRTe) for which 10 mL of milk, with 0.5 mL of methylene blue, was incubated at 37°C for 24 h. Results and discussion. As a result, we obtained the following types of clots: MBRTe-I (homogeneous solid/liquid clot), MBRTe-II (lumpy clot), MBRTe-III (gaseous clot) and MBRTe-IV (lumpy + gaseous clot). The study showed significant differences in the quality of milk between different associations, suggesting that some of them did not comply with good practices of milking, handling and storage of fresh milk. The quality of milk was classified as good in one association, as regular in another association, and as low in four associations. The MBRTe classified 37% of the samples as MBRTe-I, 18% as MBRTe-II, 14% as MBRTe-III and 12% as MBRTe-IV. Of the MBRTe-I samples, 95% showed the TBC and SCC values of first quality milk. The MBRTe-II had the TBC values of first quality milk, but exceeded the SCC, while the MBRTe-III had good SCC values, but exceeded the TBC. Finally, the MBRTe-IV samples exceeded the permissible levels of both TBC and SCC. Conclusion. It was proved that the MBRTe can help milk producers evaluate the quality of milk and alert them to the possible presence of mastitis in the herd. The MBRTe is a reliable and cheap method that is quick and easy to perform.

143. The Comparative Values of the Plate Count and the Modified Methylene-Blue Reduction Test as Routine Methods for Grading Milk

1936 ◽  
Vol 7 (3) ◽  
pp. 258-270 ◽  
Author(s):  
A. A. Nichols ◽  
S. J. Edwards
Keyword(s):  
Methylene Blue ◽  
Marked Improvement ◽  
Plate Count ◽  
Reduction Test ◽  
The Past ◽  
Hygienic Quality ◽  
Methylene Blue Reduction ◽  
Quality Of Milk

During the past twenty years the plate count has been largely employed as a means of assessing the hygienic quality of milk. There is no doubt that for this purpose it has proved to be of great value, and the marked improvement which has taken place in the quality of the milk of many producers is largely attributable to its use.

scholarly journals The source of bacteria in fresh cream, and the methylene blue reduction test as a guide to hygienic quality

1969 ◽  
Vol 67 (3) ◽  
pp. 401-408 ◽  
Author(s):  
H. R. Jenkins ◽  
R. J. Henderson
Keyword(s):  
Methylene Blue ◽  
County Council ◽  
Test Results ◽  
Reduction Test ◽  
Hygienic Quality ◽  
Methylene Blue Reduction ◽  
Methylene Blue Test ◽  
Manual Handling ◽  
The Many

SUMMARYOne hundred and twenty-nine samples of fresh cream collected in Worcestershire were examined bacteriologically. Sixty (46·5 %) creams had counts of over 100,000 bacteria/ml. The bacteria present were of many varieties, the commonest being Bacillus spp. (aerobic spore formers), Gram-negative bacilli, staphylococci and micrococci. Since most of the creams had been either pasteurized as cream or manufactured from pasteurized milk it was thought that the many bacteria were present because of contamination after pasteurization due to three main causes; unsatisfactory or unhygienic premises, unsuitable equipment, manual handling during the filling and capping process.The methylene blue test results related well with bacterial counts but there were seven (5·4 %) anomalous results. Although the methylene blue reduction test therefore could serve as a simple and reasonable guide to the hygienic quality of fresh cream, 5·4 % of anomalous results would perhaps make it unsuitable as a statutory test.We thank Mr R. Colenso, M.A.P.H.E., M.A.P.H.I., Chief Public Health Inspector, and Mr H. Beckett, Milk Sampling Officer of the Worcestershire County Council, for arranging the supply of samples.

THE BEHAVIOUR OF RESAZURIN IN MILK

1942 ◽  
Vol 20c (6) ◽  
pp. 336-346 ◽  
Author(s):  
C. K. Johns
Keyword(s):  
Methylene Blue ◽  
Comprehensive Index ◽  
Hygienic Quality ◽  
Metabolic Activities ◽  
Sufficient Magnitude ◽  
Quality Of Milk ◽  
Interpretation Of Results

The view that resazurin is not a satisfactory substitute for methylene blue in assessing the hygienic quality of milk has been examined.Resazurin is equally as sensitive as methylene blue to the metabolic activities of bacteria in milk. It is decidedly more sensitive to the presence of non-bacterial factors in abnormal milks (mastitis, late lactation, etc.) and therefore furnishes a more comprehensive index of the true quality of the milk.Potentiometric studies with a wide variety of milks have failed to support the view that resazurin exerts such a strong poising action in market milks as to complicate the test or interfere with the interpretation of results. No evidence was obtained in support of the claim that differences in poising properties of different milks are of sufficient magnitude to affect the results of the test.

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