PROPERTIES OF MILK 39 
(4) It imparts a cooked taste (especially if not heated and 
cooled properly). 
(5) It precipitates some of the albuminoids and ash con- 
stituents. 
(6) It destroys the properties of enzymes present in milk. 
(7) It divides or splits up the fat globules. 
(8) It caramelizes some of the sugar. 
1. Destroys Nearly All Germs.—Heating milk to a tem- 
perature of about 180° F. for ten minutes destroys most of 
the germs present in milk. This is the temperature used 
chiefly in creameries for pasteurization. The details concern- 
ing the different effects of temperature upon growth of germs 
properly comes under the heading of bacteriology, and will 
be referred to more in detail in the chapter on “ Bacteria in 
Milk.” 
2. Diminishes the Viscosity, or Body.—Heating milk or 
cream diminishes the viscosity of these substances; that is, 
the body or consistency is lessened; and in cities where milk 
or cream is sold directly to consumers, heated milk appears 
as if it had been adulterated. This diminution in the body 
is claimed to be due to a breaking up of the fat-globules and 
the caseous matter. The chemical union of some of the cal- 
cium salts and the casein is altered or destroyed. 
The consistency of milk or cream can be restored by adding 
a substance named viscogen. Russell and Babcock * advise 
this method of overcoming the apparent defect caused by 
heating. It consists of making a strong solution of cane-sugar 
and mixing it with freshly slacked lime. This mixture is 
allowed to stand, and the clear solution coming to the top 
is the viscogen, which, when drawn off and used in the pro- 
portion of one part of viscogen to from 100 to 150 parts of 
cream, restores the body of cream or milk. This is due to 
the fact that viscogen causes the fat-globules to cluster together 
again, and the lime in the viscogen may combine with the 
* Bulletin No. 54, Wisconsin 
