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The effect of heat on milk: (A) On the coagulability by rennet. (B) On the nitrogen, phosphorus and calcium content

Published online by Cambridge University Press:  27 March 2009

Elfreida C. V. Mattick  and
Howard S. Hallett
Elfreida C. V. Mattick
Affiliation:
(The National Institute for Research in Dairying, University of Reading.)
Howard S. Hallett
Affiliation:
(The National Institute for Research in Dairying, University of Reading.)
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Extract

Milk which has been heated to temperatures varying from 105–209° F. for half an hour differs from raw milk in its reaction to rennet in all cases.

There is no change in the diffusibility of the nitrogenous substances in milk after heating to temperatures varying from 105–209° F. for half an hour.

Heating to 175° F. and above for half an hour appears to reduce the diffusibility of the phosphorus content of milk.

Heating to 125° F. and above for half an hour causes marked diminution in the diffusibility of the calcium content of milk.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 19 , Issue 3 , July 1929 , pp. 452 - 462
Copyright
Copyright © Cambridge University Press 1929

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References

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