Hostname: page-component-cb9f654ff-pvkqz Total loading time: 0 Render date: 2025-08-29T17:45:29.615Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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.

Information

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

REFERENCES

(1)Morton, R. K. & Vincent, J. M. (1947). J. Aust. Inst. agric. Sci. 13, 125.Google Scholar
(2)Mattick, A. T. R., Hiscox, E. R. & Davis, J. G. (1939). J. Dairy Res. 10, 515.CrossRefGoogle Scholar
(3)Frayer, J. M. (1934). Bull. Vt. agric. Exp. Sta. no. 374.Google Scholar
(4)Johns, C. K. (1939). Sci. Agric. 19, 435.Google Scholar
(5)Braz, M. & Hoy, W. A. (1938). J. Dairy Sci. Abstr. 21, 304.Google Scholar
(6)Powell, H. M., Jenkins, E. & Thomas, S. B. (1939). Welsh J. Agric. 15, 164.Google Scholar
(7)Smythe, V. R. (1945). Qd. J. agric. Sci. 2, 128.Google Scholar
(8)Morton, R. K. & Vincent, J. M. (1948). Nature, Lord., 162, 415.CrossRefGoogle Scholar
(9)Barkworth, H., Irwin, J. O. & Mattick, A. T. R. (1941). J. Dairy Res. 12, 265.CrossRefGoogle Scholar
(10)Wilson, G. S. et al. (1935). Spec. Rep. Ser. Med. Res. Coun., Lord., no. 206.Google Scholar
(11)Great, Britain, Ministry of Health Memo. 139 Foods, 1937.CrossRefGoogle Scholar
(12)Great, Britain, Air Ministry, The Observatories Year Book (1930–1937), M.O. 430.Google Scholar
(13)Feagen, J., Morton, R. K. & Vincent, J. M. Unpublished data.Google Scholar
(14)Great, Britain, Ministry Agric and Fish., Form 158/TPY, 1943.Google Scholar
(1)Fisher, R. A. (1946). Statistical Methods for Besearch Workers. Edinburgh: Oliver and Boyd.Google Scholar