. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Agricultural chemistry; Milk. 178 NORMAL MILK : ITS ADULTERATIONS, ETC. organisms in milk, and thus make it keep for a longer time tlian it otherwise would, preservatives are frequently added. The most common additions for this purpose are boric acid and its sodium salt, borax; salicylic acid, either alone or mixed with borax and boric acid, and sometimes in alcohol or glycerol solution ; fluorides, such as sodium fluoride or potassium acid fluoride; fluosilicates and fluoborates; ;S-naphthol and s
. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Agricultural chemistry; Milk. 178 NORMAL MILK : ITS ADULTERATIONS, ETC. organisms in milk, and thus make it keep for a longer time tlian it otherwise would, preservatives are frequently added. The most common additions for this purpose are boric acid and its sodium salt, borax; salicylic acid, either alone or mixed with borax and boric acid, and sometimes in alcohol or glycerol solution ; fluorides, such as sodium fluoride or potassium acid fluoride; fluosilicates and fluoborates; ;S-naphthol and salts of the /8-naphthol-sulphonic acids (abrastol), formaldehyde, and benzoic acid. Potassium nitrate has also been recommended, but it is a comparatively weak antiseptic, and is little, if at all, used. Hydrogen peroxide is also Fig. 16.—Blood in Milk. Effect of Preservatives.—The effect of boric acid preser- vative and formaldehyde has been studied by the author and Harrison; taking milk which just curdles on boiling as the limit of fresh milk, the following are the extra times that the preservatives will keep milk fresh :— TABLE XLII. Boric Acid. J 0-0025 per cent. ^ornialdeliyde 0-05 per cent. OKI per cent. 0-005 per cent. 0 010 per cent. 60° F., 70° F., 80° F., . 90° F., 26 hours, j 40 hours. - ' 14 „ 3 „ 9 „ 2 „ 1 8 „ 8 hours. 5 „ 4 „ 2 „ 35 hours. 17 „ 13 „ 11 „ 63 hours. 41 „ 31 „ 26 „. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Richmond, Henry Droop. London, C. Griffin & Company, Limited
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