The efficiency of certain methods of preserving milk samples for chemical analysis with special reference to the protein constituents
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The need has long been felt for an efficient preservative for milk samples intended for chemical analysis. Since it is not feasible to make all analyses on the fresh sample some means must be used to preserve the milk. The method used should make it possible for a correct determination to be made of each constituent. Considerable work has already been reported along this line but the knowledge available on the subject is by no means sufficient or complete. The present investigation was undertaken with the hope of contributing something to the knowledge of this subject. Since the entire subject of milk preservation for chemical analysis is broader than could be undertaken in the time available, the investigation was limited to the preservation of the proteins.