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1954•Journal of Milk and Food TechnologyRequires access

RELATION BETWEEN REDUCTION TIMES AND PLATE COUNTS OF MILK BEFORE AND AFTER PASTEURIZATION

C. K. Johns

Open publisher page 2 citations

Abstract

The correlation between methylene blue and resazurin (triple reading) reduction times and the plate count before and after laboratory pasteurization has been studied. Both dye tests gave closely comparable “r” values. These were higher during the warmer months, especially for thermoduric bacteria. Although both tests were effective in detecting excessive numbers of these organisms, their efficiency was lower during the cooler weather.

About this research paper

What this paper is about

The correlation between methylene blue and resazurin (triple reading) reduction times and the plate count before and after laboratory pasteurization has been studied. Both dye tests gave closely comparable “r” values. These were higher during the warmer months, especially for thermoduric bacteria. Although both tests were effective in detecting excessive numbers of these organisms, their efficiency was lower during the cooler weather.

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The correlation between methylene blue and resazurin (triple reading) reduction times and the plate count before and after laboratory pasteurization has been studied. Both dye tests gave closely comparable “r” values. These were higher during the warmer months, especially for thermoduric bacteria. Although both tests were effective in detecting excessive numbers of these organisms, their efficiency was lower during the cooler weather.

Key concepts: Pasteurization, Resazurin, Plate count, Food science, Environmental science, Bacteria, Biology, Toxicology

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