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A Preliminary Report on the Study of the Temperatures at Which Milk of Different Per Cents of Acidity Will Coagulate

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

According to Hammersten¹ "perfectly fresh amphoteric milk does not coagulate on boiling but forms a pellicle consisting of casein and lime-salts which rapidly reforms after being removed. Even after passing a current of carbon dioxide through the fresh milk it does not coagulate on boiling. In proportion as the formation of lactic acid advances this behavior changes and soon a stage is reached when the milk, which has previously had carbonic acid passed through it, coagulates on boiling. At a second stage it coagulates alone on heating, thus it coagulates by passing carbon dioxide alone without boiling; and lastly when the formation of lactic acid is sufficient, it coagulates spontaneously at the ordinary temperature forming a solid mass. It may also happen especially in the warmth, that the casein clot contracts and a yellowish or yellowish green acid liquid (acid whey) separates."

According to Van Slyke, "when milk is treated with acid or acid salts the casein is precipitated as a heavy, white solid in more or less flocculent form, depending on conditions of treatment.

¹ A Text Book of Physiological Chemistry. Hammerstein and Mandel From Allen's Commercial Organic Analysis, vol. viii, p. 121.