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The use of chemical preservative for stabilization of milk for microbiological analyses

It has been shown that boric preservative (50 g H 3 BO 3 and 10 g glycerol in 1 dm 3 of solution in distilled water) added in the amount of 1.2 cm 3 to 10 cm 3 of milk prevents statistically significant changes of the number of bacteria during 28 h storage of milk at 12°C and 20°C or during 8 h storage at 25°C, irrespective of the initial microbiological quality of milk. The bacteriostatic effect of the preservative on psychrotrophic bacteria persisted for 24 h. The action of the preservative on coliform bacteria varied depending on the quality of milk and storage temperature. In the absence of preservative, the milk kept at 0-2°C (in ice water) did not alter its microbiological quality during storage for 28 h