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

Abstract

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.