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Journal of Dairy Science Vol. 42 No. 7 1236-1238
© 1959 by American Dairy Science Association ®
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Effect of Some Preservatives on Babcock Tests and Fat Hydrolysis in Single Milk Samples1

L. J. Manus and H. A. Bendixen

Department of Dairy Science, State College of Washington, Pullman

ABSTRACT

Results reported previously showing an acceleration in fat hydrolysis and a significant decrease in the fat test of milk samples preserved with mercuric chloride have been corroborated.

Milk preservatives, such as potassium dichromate, potassium chromate, Milkeep, and Mojonnier test fluid yielded results which are not significantly different at the 1% level. Mercuric chloride caused a significant lowering at the 1% level of the fat test and markedly increased the free fatty acid titer in single milk samples stored at 35–38° F. for 1 and 2 wk.

FOOTNOTES

1 Scientific Paper No. 1835, Washington Agricultural Experiment Stations, Pullman. Project 839.






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Copyright © 1959 by the American Dairy Science Association ®.