2. Those that act directly upon the bacteria in milk, restraining or inhibiting their development. The substances most frequently utilized are salicylic acid, formaldehyde and boracic acid. These are nearly always sold to the milk handler, under some proprietary name, at prices greatly in excess of what the crude chemicals could be bought for in the open market. Formaldehyde has been widely advertised of late, but its use is fraught with the greatest danger, for it practically renders insoluble all albuminous matter and its toxic effect is greatly increased in larger doses.
These substances are generally used by milk handlers who know nothing of their poisonous action, and although it may be possible for adults to withstand their use in dilute form, without serious results, yet their addition to general milk supplies that may be used by children is little short of criminal. The sale of these preparations for use in milk finds its only outlet with those dairymen who are anxious to escape the exactions that must be met by all who attempt to handle milk in the best possible manner. Farrington has suggested a simple means for the detection of preservalin (boracic acid).[128] When this substance is added to fresh milk, it increases the acidity of milk without affecting its taste. As normal milk tastes sour when it contains about 0.3 per cent lactic acid, a milk that tests as much or more than this without tasting sour has been probably treated with this antiseptic agent.
Physical methods of preservation. Methods based upon the application of physical forces are less likely to injure the nutritive value of milk, and are consequently more effective, if of any value whatever. A number of methods have been tried more or less thoroughly in an experimental way that have not yet been reduced to a practical basis, as electricity, use of a vacuum, and increased pressure.[129] Condensation has long been used with great success, but in this process the nature of the milk is materially changed. The keeping quality in condensed milk often depends upon the action of another principle, viz., the inhibition of bacterial growth by reason of the concentration of the medium. This condition is reached either by adding sugar and so increasing the soluble solids, or by driving off the water by evaporation, preferably in a vacuum pan. Temperature changes are, however, of the most value in preserving milk, for by a variation in temperature all bacterial growth can be brought to a standstill, and under proper conditions thoroughly destroyed.
Use of low temperatures. The effect of chilling or rapid cooling on the keeping quality of milk is well known. When the temperature of milk is lowered to the neighborhood of 45° F., the development of bacterial life is so slow as to materially increase the period that milk remains sweet. Within recent years, attempts have been made to preserve milk so that it could be shipped long distances by freezing the product, which in the form of milk-ice could be held for an indefinite period without change.[130] A modification of this process known as Casse's system has been in use more or less extensively in Copenhagen and in several places in Germany. This consists of adding a small block of milk-ice (frozen milk) to large cans of milk (one part to about fifty of milk) which may or may not be pasteurized.[131] This reduces the temperature so that the milk remains sweet considerably longer. Such a process might permit of the shipment of milk for long distances with safety but as a matter of fact, the system has not met with especial favor.
Fig. 22. Microscopic appearance of normal milk showing the fat-globules aggregated in clusters.
Use of high temperatures. Heat has long been used as a preserving agent. Milk has been scalded or cooked to keep it from time immemorial. Heat may be used at different temperatures, and when so applied exerts a varying effect, depending upon temperature employed. All methods of preservation by heat rest, however, upon the application of the heat under the following conditions:
1. A temperature above the maximum growing-point (105°-115° F.) and below the thermal death-point (130°-140° F.) will prevent further growth, and consequently fermentative action.
2. A temperature above the thermal death-point destroys bacteria, and thereby stops all changes. This temperature varies, however, with the condition of the bacteria, and for spores is much higher than for vegetative forms.