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Superheated Soft Curd Milk^*

The Pennsylvania Agricultural Experiment Station, State College, Pa.

ABSTRACT

A careful review of the literature dealing with the use of modified cow's milk as a substitute for breast milk in the feeding of infants (particularly the new born) leads inescapably to the conclusion that the most satisfactory types of milk for the purpose are those which have undergone an evident degree of precoagulation in the modifying process. Examples of such milks are: acidified milk, evaporated milk, boiled milk, dried milk and some of the proprietary powdered preparations. The first two types mentioned have undergone perceptible coagulation and almost invariably exhibit curd tension values of zero. Boiled milk and dried milk while not perceptibly coagulated in most eases, have suffered some degree of protein denaturation and loss of "soluble nitrogen" which may be looked upon as the first stages of such a coagulation. Such milks are not always reduced to zero curd tension values but rarely give readings in excess of five or six grams.

^* Authorized for publication on August 25, 1941, as paper No. 1046 in the Journal Series of the Pennsylvania Agricultural Experiment Station