Note 60 — Chapter VI · BACTERIA IN MILK, MILK PRODUCTS, AND OTHER FOODS

S. Rideal and A. G. R. Foulerton conclude, from a series of experiments, that boric acid (1–2,000) and formaldehyde (1–50,000) are effective preservatives for milk for a period of twenty-four hours, and that these quantities have no appreciable effect upon digestion or the digestibility of foods preserved by them (Public Health, May, 1899, pp. 554–568).