Abstract
IN applying overseas data to the determination of suitable dye-reduction standardś for the grading of milk in New South Wales, it soon became apparent that particular attention would have to be paid to the influence of time and temperature of storage on the reduction time1. Apart from Smythe's work in Queensland2, for a relatively limited storage time, there is surprisingly little information concerning the significance of these factors, and it is thought that our own approach and results will prove of interest beyond Australia.
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References
Morton, R. K., and Vincent, J. M., J. Aust. Inst. Agric. Sci., 13, 125 (1947).
Smythe, V. R., Queensland J. Agric. Sci., 2, 128 (1945).
Great Britain, Min. Agric. and Fish.: Form C.158/TPY, 1943.
Great Britain, Ministry of Health, Memo. 139/Foods, 1937.
Mitchell, H. H., Dairy Indust., 12, 351 (1947).
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MORTON, R., VINCENT, J. Influence of Time and Temperature of Storage on Dye-Reduction Tests in Milk. Nature 162, 415–416 (1948). https://doi.org/10.1038/162415b0
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DOI: https://doi.org/10.1038/162415b0
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