For the detection of heated milk, heated milk is possible to decide by use of various methods for example, rennet coagulation, scanning electron microscope, determination of SH radical, electrophoresis, spectrometry to 340nm. Among the above method, rennet coagulation time is frequently used because of simple and rapid. Heated milk to above 70 degree is possible to detect by use of rennet coagulation time. In future, it should more develope method which can be detect the heated milk on thermization of around 55 degree. It may be deviate the normal range by one test item in the detection of adulteration. For this case, skimming, water and salts addition can detect but in normal range, analysis of another items also should synthetically be side by side and detect, and it is necessary to detect adulteration.