Studies on the Effect of Heat on Milk

Abstract

Of the total Ca, 26% is in diffusible form in raw milk; 20% in milk pasteurized at 70[degree] for 30 min.; and 15% in milk boiled 1 hour. Differences are believed to be due to formation of colloidal Ca3 (PO4)2, which would explain the rise in cH noted. Heat lessened stability of colloids, lowered viscosity slightly in pasteurized, but raised it definitely in boiled milk. Heating did not appear to affect the rate of tryptic digestion in vitro.