test is used as a quick method to a

test is used as a quick method to assess the microbiological quality of raw and pasteurized milk. This test is based on the fact that the blue colour of the dye solution added to the milk get decolourized when the oxygen present in the milk get exhausted due to microbial activity. The sooner the decolourization, more inferior is the bacteriological quality of milk assumed to be. This test is widely used at the dairy reception dock, processing units and milk chilling centres where it is followed as acceptance/rejection criteria for the raw and processed milk

เป็นอินดิเคเตอร์ ซึ่งจะเปลี่ยนจากสีน้้าเงินเป็นไม่มีสี

ผลลัพธ์ (อังกฤษ) 1:

test is used as a quick method to assess the microbiological quality of raw and pasteurized milk. This test is based on the fact that the blue colour of the dye solution added to the milk get decolourized when the oxygen present in the milk get exhausted due to microbial activity. The sooner the decolourization, more inferior is the bacteriological quality of milk assumed to be. This test is widely used at the dairy reception dock, processing units and milk chilling centres where it is followed as acceptance/rejection criteria for the raw and processed milkAs indicators which will change from violet color is colorless.

ผลลัพธ์ (อังกฤษ) 2:

test is used as a quick method to assess the microbiological quality of raw and pasteurized milk. This test is based on the fact that the blue colour of the dye solution added to the milk get decolourized when the oxygen present in the milk get exhausted due to. microbial activity. The sooner the decolourization, more inferior is the bacteriological quality of milk assumed to be. This test is widely used at the dairy reception dock, processing units and milk chilling centres where it is followed as acceptance / rejection criteria for the raw and. processed milk is Indigo Decatur. Which turns from blue to colorless.

ผลลัพธ์ (อังกฤษ) 3:

Test is used as a quick method to assess the microbiological quality of raw and pasteurized milk. This test is based on. The fact that the blue colour of the dye solution added to the milk get decolourized when the oxygen present in the milk. Get exhausted due to microbial activity. The sooner the decolourization more inferior, is the bacteriological quality of. Milk assumed to be. This test is widely used at the dairy reception dock processing units, and milk chilling centres where. It is followed as acceptance / rejection criteria for the raw and processed milk.An indicator, which will change from brown shoe money is colorless.