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tests go hand in hand, and that the former can be replaced by 

 the latter, which takes so much less time. The reductase test 

 gives approximately the relative number of bacteria in the 

 milk, whilst the fermentation test shows to what group the 

 predominant bacteria belong, and whether they are useful or 

 injurious. Where a simple and reliable test which will quickly 

 show whether a milk is fresh and has been drawn with due 

 regard to cleanliness, or whether it is old and dirty, is required, 

 the reductase test can be thoroughly recommended. 1 



1 The Catalase test has not been included, because at the present time its 

 general applicability has not yet been sufficiently investigated. 



K 



