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 improved 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, \'ol. 14, Xo. 5. 



