Abstract
Belle Lowe refers to the milk coagulation when it is heated with carrots. In order to find the cause of the coagulation, the various kinds of carrot juice were used in this work. The following results were obtained.
1) The carrot juice prepared by heating and grinding sliced carrot contains much pectin which makes the milk hard to coagulate.
2) Ca, Mg, P which are solved or suspended in the carrot juice are almost 60% of the whole quantity and more than 80% of it are in the ion state. These ions cause the heat coagulation of milk.
3) The components of carrot differ by varieties. The long carrot juice has low pH and much Ca, and makes the milk easy to coagulate.
4) The quantity of acid and the inorganic substances in the growing carrot reach the maximum at a certain growing stage.
