Milk preservatives

"natural Preservatives"

This paper looks at the theoretical development of a natural preservative system using a data base on medicinal plants as a source of reference. The legal aspects of this concept are considered. The traditional methods of preservation, many taken from the food industry are summarised. The use of alcohol, glycerine, sugar, salt, dessication, anhydrous systems and temperature are amongst examples...

Hay Preservatives

Alfalfa is usually wilted 15% or less moisture prior to baling for hay. However, harvesting at low moistures increases loss of leaves (protein) during baling and reduces nutritive value. In addition, long wilting times increases the risk for damage from rain. In order to retain more nutrients and prevent rain damage, hay can be baled at higher moistures but the risk of spoilage from undesirable...

Food Additives and Preservatives

A food additive is any substance added to food primarily for preservation purposes and the consumer demands for a variety of safe and tasty, convenient and colourful foods. Additives and preservatives have been used for a very long time and contributed significantly to product development by the food industry. Despite the advances in the field of product development, some consumers have real co...

Preservatives for Industrial Materials1

A wide variety of materials used in manufactured items are subject to microbiological deterioration. Those materials which are of chief concern include textiles and cordage, paper, leather, paints, plastics and plasticizers, rubber, waxes, and wood. The organisms responsible for microbiological deterioration, their mode of attack, and effects on materials, have been reviewed (Greathouse et al.,...

Preservatives and Food