A Test of the Heat Stability of Milk Proteins for Use in Research

For research purposes, it is desirable to have a test for the heat stability of the proteins in a milk sample which is not only accurate and reproducible but also will characterize the particular coagulation phenomenon occurring in the sample. Tests currently used for the study of heat stability, while they may vary in details, are based upon visual observation of either the coagulation time at a fixed temperature Investigators employing these tests long have recognized that the character of the eoagulum varies from sample to sample, but, by the technique employed, were unable to describe this variation quantitatively.