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

Abstract

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. © 1920, American Dairy Science Association. All rights reserved.