A New Method for the Conservation of Milk

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Abstract

THE conservation of milk without drastic heat treatment is perhaps the most important problem in the dairy industry. Numerous attempts have been made to solve this problem, mostly with only partial success and necessitating elaborate and expensive apparatus. It has been found possible to conserve milk for about a fortnight by the simple process of adjusting the pH. to 5.2 and holding at a temperature of 36–38° F. During the first week the bacterial count actually decreases but rises abruptly in two to three weeks coincident with ‘going off’. The following is a typical experiment :

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DAVIS, J. A New Method for the Conservation of Milk. Nature 143, 1025 (1939) doi:10.1038/1431025a0

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