Effects of Lipolytic Activity and of Mercuric Chloride on the Babcock Test for Fat in Composite Milk Samples

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Abstract
The use of corrosive sublimate (HgCl2) tablets as a preservative of stored raw milk samples and composites appears to increase lipolytic hydrolysis of butterfat causing a reduction in the Babcock fat test reading. The increases in free fatty acid degrees and decreases in Babcock fat tests were statistically significant for preserved raw milk samples when compared with non-preserved raw milk samples. Lowering of pH values in HgCl2 preserved composites during the compositing period as compared with lowering of pH values in non-preserved composites also indicated increased fat hydrolysis in the presence of HgCl2-When milk was 1st pasteurized and then preserved with HgCl2 no significant changes in free fatty acids or in the fat test occurred.