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Journal of Dairy Science Vol. 20 No. 2 77-81
© 1937 by American Dairy Science Association ®
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Mercuric Chloride as a Preservative for Milk Samples Held for the Determination of Lactic Acid

H. C. Troy and Paul F. Sharp

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Milk samples can be preserved satisfactorily for lactic acid determination up to one month when treated as follows:

Add not less than 0.5 per cent of mercuric chloride, then heat the sample to 80° C, for 5 minutes, cool and hold at 20° C, or lower, preferably in the dark.

The possibility of the use of small amounts of mercuric chloride as a preservative for studying the proteolytic action of milk is discussed.






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Copyright © 1937 by the American Dairy Science Association ®.