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1. Viable count
· It is detected by plate counts with serial dilutions of the milk samples
2. Coliform count
o Dilutions of milk are inoculated into MacConkey's liquid medium
o The production of acid and gas is noted after incubation-positive test indicates
presence of coliform bacilli (in two tubes out of three)
o All coliforms are killed by pasteurization
o The presence of coliforms in pasteurized milk indicates improper pasteurization or
post-pasteurization contamination
4. Resazurin test
It is also a dye reduction test similar to methylene blue dye test. Reduction of resazurin by
bacteria passes through a series of color changes-blue to pink to colorless, which depends
upon degree of contamination
5. Phosphatase test
Phosphatase is an enzyme normally present in milk, which gets inactivated by pas
teurization of milk.
Its presence in milk after pasteurization indicates improper/incomplete pasteurization. Its
presence is
detected by adding disodium phenyl phosphate to 1 ml of milk in a test tube and
incubating in a water
bath at 37°C for 2 hours.
Development of yellow color indicates presence of phosphatase
6. Turbidity test
This test is used to check sterilization of milk. When milk is sterilized properly by heating
at 100°C for
5 minutes, all coagulable proteins are precipitated and when ammonium sulphate is
added to this
milk, no turbidity results because of denaturation of proteins. This indicates that milk has
been heated
at 100°C for 5 minutes