FERMENTED MILK PRODUCTS 1 13 



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. In some cases, therefore, tests 

 for boric acid, formaldehyde, and salicylic acid 

 should be made, as these will be most likely to be 

 used. 



