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

Autor:	Audrey Davenport, E.G. Hastings
Rok vydání:	1920
Předmět:	Chromatography Bromcresol Purple BROMTHYMOL BLUE Chemistry Methylene blue reduction Genetics Animal Science and Zoology Methylene blue reduction test Food Science
Popis:	Summary 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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46e0e6a8124c9371a69948e5d8faf702 https://zenodo.org/record/2504042 Zobrazit plný text záznamu