OK. An ex-student of mine just asked me how he can stop his Pure Milk Protean Baits going off. It’s simple; fill them with Honey as the sweetener, Jacko my mate!! Honey as a natural preservative of milk In ancient times, honey was used as a food preservative. It works as a preservative because the high concentration of sugar n honey forces the water out of any yeast or bacteria cells that could otherwise contaminate the food. This process, known as "osmosis," is also what makes salt such an effective preservative. Abstract The anti-bacterial property and preservative nature of honey has been studied by evaluating the role of hydrogen peroxide in these properties, against bacterial strains isolated and identified from pasteurized milk samples.

The antibacterial property of honey examined by agar incorporation assay and turbidometry, indicated a concentration dependent inhibition of bacterial growth in all catalase negative strains in comparison with catalase positive strains, highlighting a probable role of hydrogen peroxide. Samples of commercial milk stored at 40C in presence of honey were shown to inhibit opportunistic bacterial growth better compared to samples stored without honey. Due to the bactericidal property of hydrogen peroxide and its preservative nature, honey which is chiefly a combination of various sugars and hydrogen peroxide, can be used a preservative of milk samples. Just Try It. Try it. You will be amazed that your Milk Baits are still good after leaving them in the warm for many days on the bank (yes milk proteins need to be warm to work effectively. Take a mouth full of ice cold milk & then take a mouthful of warm milk. The warm milk has a huge amount of complex flavours, they simply aint the same thing). Tight Lines.TT.