Reducing properties of normal and abnormal milk and their importance in bacteriological grading of milk.

L Introduction............................................................................. 41 II. Reducing Properties of Normal and Mastitis Milk......................................... 41 A. Redox Systems of Normal and Mastitis Milk......... ................................. 41 B. Role of Enzymes, Hydrogen Donators, and Precursors in Redox Properties of Normal and Mastitis Milk.......................................................................... 42 C. Influence of Methylene Blue, Fat Content, and Leukocytes on Development of Reducing Capacity of Milk...................................................................... 43 III. Reducing Properties of Mastitis Organisms................................................ 44 IV. Mean Oxidation-Reduction Potential of Normal and Abnormal Aseptically Drawn Milk.... 45 V. Some Characteristics of Farm Milk..............................45 VI. Possibilities of Analyzing Bulk Milk for Contamination with Mastitis Milk................ 46 VII. References........47.................................................................... 47