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March 6, 1915


Author Affiliations

Madison, Wis. Associate Professor of Agricultural Bacteriology, University of Wisconsin

JAMA. 1915;LXIV(10):821-822. doi:10.1001/jama.1915.25710360001018

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METHODS FOR DETECTING HEATED MILK  Numerous methods have been proposed to test quickly and simply whether or not a given sample of milk has been heated. The methods suggested fall into three main groups:

  1. Those based on the changes which the protein undergoes when milk is heated. These have not proved applicable in practice.

  2. Those which depend on the presence of oxidizing enzymes in milk. Of these, Storch's test is generally regarded as most satisfactory. This, however, as is well known, can be used only on milk heated from 78 to 80 C. (172.4 to 176 F.). It cannot, therefore, be applied to milk heated to the temperatures employed for pasteurization in this country.

  3. A microscopic test devised by myself and described in a paper by Frost and Ravenel in 1911 (A Microscopic Test for Heated Milk, Proc. Am. Assn. Med. Milk Commissions, May, 1911, p. 127).

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