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Heat Coagulation of Milk

Dairy Industry Division, University of California, Davis, California

ABSTRACT

1. A method of determining coagulation times at various temperatures is described, and results obtained over the approximate temperature range of 110° to 160° C. are reported for both cow's and goat's milk.
   
2. Marked differences occurred in the nature of the coagulum produced as a result of heating various samples of milk.
   
3. Considerable variation was also found between the samples of cow's milk so far as coagulation time at a given temperature was concerned. Somewhat similar differences were observed between samples of goat's milk.
   
4. There seemed to be a characteristic difference between cow's and goat's milk, since coagulation times for goat's milk at 135° C. are about the same as for cow's milk at 155° to 160° C. Other differences are also pointed out.
   
5. Although, over a limited temperature range, most samples show a fairly straight-line relationship between coagulation temperature and logarithm of coagulation time, there was considerable variation from this relationship when the approximated temperature range of 110° to 160° C. was considered.
   

¹ At present Director of Research Laboratory, Arden Farms Co., 1900 W. Slauson Ave., Los Angeles, Calif.