Effects of pasteurization of milk at 18o° F Are as fellows.
It destroys nearly all bacterial life.
2. It diminishes the viscosity.
3. It drives off gases.
4. It may impart a cooked taste.
5- It precipitates some of the albuminoids and ash constituents.
6. It destroys the properties of milk enzymes.
7. It splits up the fat globules.
8. It caramelizes some of the sugar