Honey preserving Milk?

Although I think this is interesting, I think a couple big hurdles must be overcome for honey to be used as a practical preverserative for milk. One, the concentration of honey used for the turbidity assays and long term bacterial counts was 50 mg/ml. That comes 50 grams per liter, about 189 grams per gallon, or about 0.42 lbs of honey per gallon of milk. This is alot of honey, a 50 cow dairy would have to use more than 20 TONS of honey a year to apply it at this rate… My other concern is that the inhibitory effect is not even across bacterial species. It is likely that many of the “natural” bacteria (natural is a loaded word here because milk in the udder is largely sterile), such as lactobacilus, “spoil” milk in a predictable and largely harmless way that is easy to taste and smell. Selective inhibition leaves “room” for pathogenic bacteria (esp catalase positive pathogens) to expand and possible cause disease. The same sort of pattern applies to pasturized milk which often picks up this “sewer” smell that I associate with pseudomonas rather than the moer comforting “buttermilk” smell that I can smell from older raw milk. I am still pretty convinced that the best “preservative” for milk is clean technique, fast refrigeration, and minimal storage.