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The effect of the concentration upon the stability of milks to heat has been reported by Holm, Deysher and Evans (2) and by Webb and Holm (7). Their resnlts were obtained with milks in which the solids-not-fat concentrations were equal to or less than that of commercial evaporated milk and indicate the relationship between the concentrations of solids in these milks and the times and temperatures of heating needed to bring about coagulation. The forewarming treatment employed was that customarily used in the manufacture of evaporated milk. Within the range of the solids concentrations studied the time required to initiate coagulation in each product increased logarithmically with decreases in the temperature. Wright (
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Webb et al. (1943) studied this question.
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