FERMENTED MILK PRODUCTS II3 
Preservatives are not likely to be used, since 
they would interfere with the fermentation, but 
attempts may be made to secure better keeping 
by adding some preservative after the fermenta- 
tion has occurred. Insome cases, therefore, tests 
for boric acid, formaldehyde, and salicylic acid 
should be made, as these will be most likely to be 
used. 
