From S. WELCH
In answer to the observed differential in the keeping qualities of semi-skimmed
and full-cream milk (Letters, 10 August), the major difference between them
rests in their relative fat contents. Typically, these are 1.6 and 3.6 per
cent respectively.
All other factors being equal, and accepting that ‘going-off’ relates
to coagulation of milk proteins caused by the metabolic activity of lactic
acid bacteria, then it is possible that the higher level of fat in the full-cream
milk presents a less hospitable environment for the growth of the bugs,
consequently endowing the full-cream milk with a longer life.
S. Welch Willsbridge Bristol
