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.
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