Abstract
The need for further studies on heat coagulation became apparent during attempts to measure the influence of various electrolytes upon the coagulation temperature of various milks. The data available proved rather limited, and attempts to check certain published results were only partially successful. A lack of uniform methods, it is felt, largely accounts for the differences obtained by various workers. In the present study, the method adopted was carefully standardized, in an attempt to minimize the error in judgment regarding the point at which coagulation first occurs. Goat's milk as well as cow's milk was used.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
