A New Method for the Conservation of Milk

Article metrics


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 :

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.


All prices are NET prices.

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

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

Download citation

Further reading


By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.