The Heat Coagulation of Milk

A knowledge of the factors that are responsible for the variations in the stability of milks to heat is of prime importance in the evaporated milk industry. At present the manufacturer is handicapped by the lack of information concerning the normal variations that may be expected. I-Ie is f u r t h e r handicapped by the lack of reliable tests whereby he can foretell the stability of an evaporated product from the behavior of the fresh milk from which it was manufactured. None of the various " r a p i d " tests which are at present in use--the alcohol test (1), (2), the acidity test (3), (4), the phosphate test ( 5 ) --h a s been found reliable for predicting the heat stability of all samples of evaporated milk.