This blog explains in detail, find out yourself

https://www.uoguelph.ca/foodscience/book-page/dye-reduction-tests-methylene-blue-and-resazurin

Hi,

There is no difference between the two tests.

Both are equally good.

Resazurin reduction test need shorter time than methylene blue test.

For check quality of raw milk,

Color of Resazurin reduction test after one hour incubation indicates that;

1.Blue (no color change): Excellent

2.Blue to deep mauve: Good

3.Deep mauve to deep pink: Fair

4.Deep pink to whitish pink: Poor

5.White: Bad

The early answers are good in my opinion. The tests are similar in terms of results, give the same kind of indications. The Resazurin test has the particularity of revealing a progressive evolution of color, instead of the observation being based only on the change from blue to white (for this only the time of complete reduction is recorded every half hour), allowing also interpretation depending on a quick test (1 hour) or a 3-hour test, in addition to the complete reduction. In both cases, some caution is required in interpretation depending on the previous conditions of sample or milk maintenance and the limitations inherent in these methodologies for the reduction of dyes by microorganisms.

Thank you for spending your time answering this question.

I appreciate all of the responses guys.