Prevention of Milestone Formation in a High-Temperature-Short-Time Heater by Preheating Milk, Skim Milk and Whey

In the course of experiments on high-temperature short-time orewarming of milk (6) it was observed that, when the milk was reheated, the pressure required to force the liquid through the heating, holding and cooling coils was nearly constant, whereas when raw milk was heated in this equipment more and more pressure was required to maintain a constant flow. This observation seemed of such practical value as to justify an investigation of the conditions under which the effect could be obtained, and an explanation of the cause.