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.

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.

scholarly journals The impact of changes in the milk payment system and season on the hygienic quality of milk

2016 ◽  
Vol 17 (3) ◽  
pp. 629-639
Author(s):  
Vedat PA�IC ◽  
Milna TUDOR KALIT ◽  
Kre�imir SALAJPAL ◽  
Dubravka SAMAR�IJA ◽  
Jasmina HAVRANEK ◽  
...  
Keyword(s):  
Payment System ◽  
Hygienic Quality ◽  
Quality Of Milk ◽  
The Impact

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%.

scholarly journals Central Laboratories for Determining the Hygienic Quality of Milk for Manufacturing

1964 ◽  
Vol 47 (1) ◽  
pp. 101-103
Author(s):  
J.C. Palmer ◽  
O.R. Irvine ◽  
A.G. Leggatt
Keyword(s):  
Hygienic Quality ◽  
Quality Of Milk

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 Data supporting the quality of sheep milk for processing

2001 ◽  
pp. 67-73
Author(s):  
József Csanádi ◽  
András Jávor ◽  
József Fenyvessy
Keyword(s):  
Raw Milk ◽  
Medium Size ◽  
Lactation Period ◽  
Slow Cooling ◽  
Physiological Factors ◽  
Hygienic Quality ◽  
Ewe's Milk ◽  
Quality Of Milk ◽  
Long Storage

Although the volume of ingredients in ewe’s milk is substantially higher than in cow’s milk, its hygienic quality is lower. The weak quality of raw ewe’s milk limits the possibilities of processing and results in bad quality products. In our investigation we analysed the state of ewe’s milk processing at a typical medium size dairy firm. We investigated the collection, the amount and the quality of milk and the level of ingredients in milk throughout the purchasing period (lactation period).The purchasing of ewe’s milk was limited to 5 months (from April to September). Although meat (lamb) provides the major source of income to sheep breeders the extension of the period of ewe’s milk production can be beneficial to shepherds and dairy firms. The amount of ewe’s milk ingredients found corresponded to published findings. However, the hygienic quality of ewe’s milk was varied greatly in the different milk samples and these deviations meant bad quality on average. Physiological factors, the circumstances of sheep breeding and milking, the slow cooling of the milk, the little amount of daily milk and the long storage before transportation to the dairy firm together cause poor hygienic quality. The main problem is the long storage time of milk, but our results raise the question of reconsidering the quality classes. Investigating the effect of the hygienic quality of raw milk on product quality, we can get correct data that can be really authoritative.

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