Section B. Bacteriology and Mycology applied to dairying

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

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.