The effect of heat on milk: (A) On the coagulability by rennet. (B) On the nitrogen, phosphorus and calcium content
- 1 July 1929
- journal article
- Published by Cambridge University Press (CUP) in The Journal of Agricultural Science
- Vol. 19 (3), 452-462
- https://doi.org/10.1017/s0021859600011710
Abstract
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.Keywords
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