The Heat Coagulation of Milk (Paperback) (ISBN-13: 9781174872594)

"The Heat Coagulation of Milk" (1919) by Hugo Henry Sommer explores the scientific principles behind the behavior of milk under heat. This book offers a detailed examination of the factors influencing coagulation, providing valuable insights for dairy scientists, food chemists, and agricultural engineers. Sommer's work remains relevant for its foundational contribution to understanding milk's properties and processing.

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