Essai d'amélioration du test à la résazurine pour le contrôle de la qualité bactériologique du lait

Abstract - An attempt to improve the resazurin test for estimating the bacteriological quality of milk
An easy method for the extraction and photometric reading of resazurin is suggested. The new possibilities offered by this methode are as follows :
Calculation of the optical densities of the different colours that develop in the course of reduction.
Calibration of resazurin solution before use.
Correction of readings by means of a standard.
This methode has allowed determination of sensitivity threshold for different lactic ferments used in cheese-making and the results permit us to think of applying it to the testing of milk maturation and ferment activity.
A few experiments in industrial grading of milk according to its bacteriological quality yieldedresults much nearer to those obtained by determining bacterial numbers than the usual resazurin test