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The Use of the Fermentation-Reductase Test for the Grading of Milk.

Published online by Cambridge University Press:  15 May 2009

E. R. Hiscox  and
Ursula Starling
E. R. Hiscox
Affiliation:
National Institute for Research in Dairying.
Ursula Starling
Affiliation:
National Institute for Research in Dairying.
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Enquiries have frequently been received at the National Institute for Research in Dairying concerning the efficiency of the Fermentation-Reductase Test as a method for the grading of milk, and the suggestion has been made that this test, which is now in use in some European countries, might with advantage be substituted for the standard methods of counting bacteria and demonstrating the presence or absence of B. coli, which at present form the basis for the grading of milk in England. A study of this question was therefore undertaken, and since similar enquiries are still being received, it is thought advisable to publish a résumé of the results that have already been obtained.

Type
Research Article
Information
Journal of Hygiene , Volume 24 , Issue 2 , October 1925 , pp. 164 - 175
Copyright
Copyright © Cambridge University Press 1925

References

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Fred, E. B. (1912). Centralbl. f. Bakteriol. XXXV. 391.Google Scholar
Orla-Jensen, S. (1921). Dairy Bacteriology. (J. and A. Churchill.)Google Scholar
Orla-Jensen, S. (1907). Centralbl. f. Bakteriol. XVIII. 211.Google Scholar