Effect of Some Preservatives on Babcock Tests and Fat Hydrolysis in Single Milk Samples

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Abstract
Comparing the use of various preservatives in milk stored at 35-38[degree] F for 1 and 2 weeks it was found that CP mercuric chloride reduced the Babcock fat percentage and increased the free fatty acid content of the milk significantly more than CP potassium dichromate, CP potassium chromate, commercial "Milkeep," and Mojonnier test fluid. The fat percentage reduction and increase in free fatty acids was not significantly different in samples preserved with the latter 4 preservatives. The data show, however, that fat percentage reduction was nearly always accompanied by an increase in free fatty acids. Two graphs are shown.