Alkaline milk and its detection by the brom cresol purple test—I

Abstract

During the past five years many appeals for assistance have been received at this Institute from cheesemakers in various parts of the country, who from time to time have found, themselves unable to secure satisfactory coagulation of their milk by rennet by reason of some abnormality which is not patent to the eye.Difficulties are also encountered in the liquid milk trade from causes which appear to resemble those which trouble the cheesemaker.In view of the necessity for detecting milk such as this, use has been made of di-brom-ortho-cresol-sulphon-phthalein or brom cresol purple, which indicates colorimetrically the reaction or hydrogen-ion concentration of milk, and provides a starting point for the further investigation of those samples of which the reaction is abnormal.