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The rennet coagulation times of infant milk formulae or fresh skim milk (milk) samples heated at temperatures in the range 70-140 °C for 1-10 min decreased on acidification, usually to pH < 60. Heated milk samples acidified to pH 5-5 and reneutralized to pH 6 -6 retained good rennet coagulability. Acidification of such milk samples before heating also reduced the adverse effect of severe heat treatment (95 °C for 1 min) on rennet coagulation. Addition of low concentrations of CaCl 2 to heated milks offset the adverse effects of heating. Acidification of heated milks increased the [Ca 2+ ], and reneutralization of acidified milk only partly restored the [Ca 2+ ], i.e. acidified/reneutralized milk had a higher [Ca 2+ ] than normal milk, suggesting this as the mechanism via which acidification/neutralization improves the rennet coagulability of heated milk. Approximately 50% of the whey protein can be incorporated into rennet gels in heated milks while retaining good coagulability and curd tension; this may be a useful technique for increasing cheese yield.

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Both devices are safe with either video-trained or naive users. The successful use of each device is high when participants view the training videotape designed for the device. An important difference in successful use was observed for naive users where the HS1 showed improved successful use compared with the FR2. Because defibrillation in the community may increasingly be attempted by lay persons whose training is remote or who have not been trained at all, the "naive" scenario may be increasingly relevant to automated external defibrillator use. Collectively, these data support the notion that human factors associated with ease of use may play a critical factor in survival rates achieved by specific devices.