Keeping quality and raw-milk grading: I. Dye tests as measures of the keeping quality of milk

The experiments analysed in this series of papers were undertaken as the result of a discussion on methods of measuring the keeping quality of milk, at a Conference of Advisory Bacteriologists of the Ministry of Agriculture and Fisheries. Owing to the disturbance and difficulty following the outbreak of war and the dislocation of handling and distribution, a serious decline in the keeping quality of raw-milk supplies was threatened.