A full knowledge of the effect of heat on milk is important for the understanding and control of the physical properties of heat-processed milk. The factors involved in the instability of milk to heat, including the time of heating and the influence of various salts, have been studied intensively (17). Since milk is a complex substance, it appears desirable to amplify and interpret the data accumulated on it by a supplemental study of its individual components. Milk proteins, because of their lability, concentration, and diverse and numerous reactive groupings, deserve first consideration. It is expected that the proteins in heated milk will interact with other components of milk. It is important, therefore, to study the interaction of the various components.
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Zittle et al. (1956) studied this question.
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