Methyline blue reduction test -
October 18th, 2010
Methyline blue reduction test -
Another test, which is taken in the laboratory, is called Methyline blue reduction test. This test is conducted for checking for how long the milk will remain fresh. To check this, 10 ml of milk is taken and 1 ml of methyline blue solution is added to it. It is then kept under water at 57-degree C. After one hour, if the solution losses its colour than it is called raw milk. If the solution remains the same even after 5 hours than it is considered as fresh milk, which remains constant for a long period of time.
The dairy fixes the proportion of FAT & SAF.
MILK SNF FAT
Buffalo 9% 6%
Cow 8.5% 4.5%
After laboratory gives green signal and confirming the raw milk at the reception dock is brought in to the house connected with the pump is sent to the milk processing plant.
This is than chilled below 4 degree C. and then stored in milk silos. After that milk is processed which has two steps i.e. pasteurizing and standardizing.
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