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, Vol. 14, No. 5. 
