Abstract
SUMMARY: Examination of 202 samples of raw milk showed that the combination of a pH paper strip test with a second sorting test (80 or 76% alcohol or rapid acidity) provided a basis to select milk which required a more time‐consuming test before grading accurately.Samples of pasteurized milk at the yellow‐green stage of fluorescence when examined in ultraviolet light did not clot on boiling and possessed long methylene blue reduction times, whereas at the purple stage of fluorescence the samples clotted on boiling and reduced methylene blue almost instantaneously.
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