PROPERTIES OF MILK. 43 



General Remarks. While all of the above changes have 

 been found by investigators to take place when milk is heated, 

 they can, in a measure, be avoided, if special precautions are 

 taken in the heating and cooling of milk with the special, 

 recently unproved forms of apparatus for heating and cooling 

 milk. The heating to 160 F. can be accomplished without 

 changing materially the chemical or physical properties of 

 milk.* Rapid heating and rapid cooling seem to be two essen-^\ 

 tials in order to prevent changes from occurring in the milk. 



* Fjadon, Koshe, and Hertel in Exp. St. Record, Vol. 14, No. 5. 



