[Use of the pyruvate test for determining the bacterial activity in milk].
Comparative studies were carried out on the pyruvate and reductase tests applied in milk of varying hygienic properties. It was established that: just after milking the pyruvate and reductase tests have a low correlation with bacterial infestation of milk; in milk cooled at 3--5 degrees C for a longer period (72 h) the pyruvate test has a good correlation with bacterial infestation of milk; following storage of milk at temperature above 10 degrees C the reductase test with methylene blue is better correlated with bacterial infestation of milk; the pyruvate-test is appropriate for evaluation of bacterial activity in milk cooled at low temperature and transported every second day; the reductase test is appropriate evaluation of bacterial activity in not well cooled milk which is transported one a day.
D000818:Animals; D001431:Bacteriological Techniques; D002417:Cattle; D005519:Food Preservation; D008751:Methylene Blue; D008892:Milk / Q000032:analysis / Q000382:microbiology*; D010088:Oxidoreductases / Q000032:analysis; D011773:Pyruvates / Q000032:analysis*; D013997:Time Factors
D011773:Pyruvates; D010088:Oxidoreductases; D008751:Methylene Blue
Prouchvane vurkhu prilozhenieto na piruvatniia test za opredeliane bakterialnata aktivnost v mliakoto.