The Relationships of Concentration and Time to the Temperature of Coagulation of Evaporated Skim and Whole Milk

It is a well-recognized fact that the temperature of coagulation of an evaporated milk is dependent upon many factors. Among the factors that have been considered as influencing the temperature of coagulation are time of heating, acidity, H-ion concentration, homogenization, concentration of solids, time and temperature of forewarming, and shaking. Other factors sometimes mentioned are composition of the milk, stability of the proteins, and extraneous water present. These two latter are but secondly terms dependent upon other factors already mentioned. Some of these factors have been subjected to intensive study. Sommers and Hart (1919) concluded that there is no consistent relation between the heat-coagulation temperature of miltr and the titrable acidity, or between the heat coagulation and the H-ion concentration.