In a great many dairy processes where heat is used, the amount and intensity of the energy necessary to gain a certain end-product are very important. These factors are important not only because heat, like material commodities, is an item of expense, but also, because too great an intensity of temperature, or too prolonged an application, may cause serious chemical and physical changes in the substance worked with.
Hammer, B. W. and Johnson, A. R.
"The specific heat of milk and milk derivatives,"
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 1
, Article 1.
Available at: https://lib.dr.iastate.edu/researchbulletin/vol1/iss14/1