572. The heat coagulation of milk

Publisher Website
Google Scholar
Abstract
1. A study of the compositional factors which affect the heat coagulation of milk has been undertaken.2. Calcium-ion concentration and colloidal phosphate content appear to be the chief factors determining the tendency of a milk to coagulate on heating.3. Acidity (mainly derived from thermal decomposition of lactose and casein) and heat denaturation of casein are supplementary coagulation factors which develop during the heating process.4. Lactose, as the main source of heat-developed acidity, is an important secondary factor in heat coagulation, but not an essential one. Coagulation can proceed, though more slowly, in its absence. The serum proteins play no part in the phenomenon.5. A provisional theory of the heat coagulation of milk based on these findings is put forward.