"Congo red" Quotes from Famous Books
 ... of cheese is normally acid to phenolphthalein, although there is generally no free acid, as shown by Congo red, the lactic acid being converted into salts as fast as formed. In very old cheese, undergoing putrefactive changes, especially on the outside, an alkaline reaction may be present, due to the formation of ...
— Outlines of Dairy Bacteriology, 8th edition - A Concise Manual for the Use of Students in Dairying • H. L. Russell |
