Studies on the effects of transport and storage on the bacteriological quality of raw milk. Part 2. The effect of the milk can on the methylene blue reduction timeExport / Share Share this record       Export this recordSmythe, V.R. (1945) Studies on the effects of transport and storage on the bacteriological quality of raw milk. Part 2. The effect of the milk can on the methylene blue reduction time. Queensland Journal of Agricultural Science, 2 (4). pp. 244-249.
AbstractFactors inherent in the milk can have been found to cause a marked fall in the reduction time of raw milk. The effect is accentuated by increased milk temperature and by prolonged transport. Furthermore, such factors result in a greater degree of injury to high quality milks than to low quality milks. No attempt has been made to differentiate between individual can factors.
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