It is a well-recognized fact that the temperature of coagulation of an evaporated milk is dependent upon many factors. Among the factors that have been considered as influencing the tem- perature of coagulation are time of heating, acidity, H-ion con- centration, homogenization, concentration of solids, time and temperature of forewarming, and shaking. Other factors some- times mentioned are composition of the milk, stability of the proteins, and extraneous water present. These two latter are but secondly terms dependent upon other factors already mentioned. Some of these factors have been subjected to intensive study. Sommers and Hart (1919) concluded that there is no con- sistent relation between the heat-coagulation temperature of miltr and the titrable acidity, or between the heat coagulation and the H-ion concentration. Rogers, Deysher and Evans (1921) found that the variation in the coagulation temperature of fresh mixed-herd milk is comparatively small and has little relation to the coagulation temperature of the same milk after evaporation. They also found that there is no definite relation between the coagulation temperature ~f evaporated milk and the H-ion concentration of the milk before sterilization. A very small increase in the acidity above the normal for a particular milk, however, will cause a distinct lowering of the coagulating temperature. The latter found that forewarming temperatures much below 95°C. had little effect in raising the coagulating temperature; they also noted that forewarming for more than ten minutes