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Journal of Dairy Science Vol. 26 No. 2 205-211
© 1943 by American Dairy Science Association ®
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The Fumigation of Dairy Products with Methyl Bromide

L. S. Roehm, V. A. Stenger and S. A. Shrader

The Dow Chemical Company, Midland, Michigan

ABSTRACT

The use of methyl bromide for fumigating dairy products has been discussed and its advantages mentioned. The residual bromide contents of dried skim milk, butter and several kinds of cheese have been determined after fumigation under various laboratory and commercial conditions. After a reasonable period has been allowed for escape of the fumigant, the residues are entirely inorganic in nature and are present in insignificant amounts.






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Copyright © 1943 by the American Dairy Science Association ®.