1. Simmer sweet milk and note the flavour.
2. Boil sweet milk and note the flavour.
3. Simmer the curd of milk. Examine its texture.
4. Boil the curd of milk. Examine its texture and compare it with the simmered curd.
5. Boil skim milk and note the scum.
6. Simmer skim milk and note the absence of scum.
Note.—From the above experiments deduce the effect of heat on protein.
Practice lessons may now be given in preparing simple dishes in which milk is the main ingredient, or, at least, recipes may be given for these to be made at home. The following would be suitable: cream sauce, cream soups, custard, junket, cottage cheese, albuminized milk.