XX PRESERVATION OF MILK 389 



as soon as possible after milking, the milk can, in the hottest 

 weather experienced in 'England, be brought up by rail from 

 distances from 30 to 300 miles from London, and be delivered 

 to customers in a condition permitting its use within a reason- 

 able time." Upon this point the Departmental Committee 

 remark : " As to the feasibility of conducting the traffic in 

 the largest towns without preservatives we have no doubt 

 whatever." 



The addition of preservatives allows milk to be collected 

 under conditions of gross dirt and neglect, and yet to be pro- 

 tected from the natural result of these dirty methods- — a rapid 

 bacterial multiplication and a prematurely soured milk. As 

 the Departmental Committee state : 



There is this further objection to the use of preservatives in 

 the milk traffic, that they may he relied upon to protect those 

 engaged therein against the immediate results of neglect of 

 scrupulous cleanliness. Under the influence of these preservatives 

 milk may he exposed without sensible injury to conditions which 

 otherwise would render it unsaleable. It may remain sweet to 

 taste and smell and yet have incorporated disease-germs of various 

 kinds, whereof the activity may be suspended for a time by the 

 action of the preservative, but may be resumed before the milk is 

 digested. 



The Departmental Committee made the following recom- 

 mendations concerning milk and milk products : 



A. That the use of formaldehyde or formalin, or preparations 

 thereof, in foods or drinks be absolutely prohibited. 



B. That the use of any preservative or colouring matter what- 

 ever in milk offered for sale in the United Kingdom be constituted 

 an oflFence under the Sale of Food and Drugs Acts. 



C. That the only preservative which it shall be lawful to use 

 in cream be boric acid or mixtures of boric acid and borax, and in 

 amount not exceeding 0'25 per cent, expressed as boric acid. The 

 amount of such preservative to be notified by a label upon the 

 vessel. 



D. That the only preservative permitted to be used in butter 

 and margarine be boric acid or mixtures of boric acid and borax, 

 to be used in proportions not exceeding 0'5 per cent, expressed as 

 boric acid. 



The addition of preservatives to milk has markedly de- 

 clined (or, at least, the addition of the commoner varieties of 



