14. The Effect of Heat upon the Rennin Coagulation. I

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Abstract
1. Milk of varied hygienic quality has been “flash”-pasteurised at different temperatures and portions have been coagulated with rennin at intervals after pasteurisation. 2. Analyses performed upon the whey separated from the coagula of the raw and pasteurised milk have shown that the mineral content of the whey depends largely upon the acidity. 3. The increase in the coagulation time with rennin caused by pasteurisation is associated with a decrease in the whey nitrogen, so that the one is approximately a linear function of the other. 4. The chemical changes produced by “flash”-pasteurisation of milk appear to be increased both by the use of higher temperatures, and also by the treatment of milk of low hygienic quality, as compared with clean milk.