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Why is it that when you heat milk to a point where it boils, the volume increases and it sometimes spills over?
David Muir, Edinburgh, UK
There are two factors that cause milk’s unfortunate tendency to boil over. The first is the abundance of surfactants, or foaming agents, within it, such as proteins, phospholipids, glycerides and free fatty acids. These lower the surface tension and stabilise the froth formed when milk boils.
The second is the so-called denaturing of milk proteins due to the heating. These altered proteins coagulate with fats in the milk to form a …
October 01, 2020 at 02:18AM
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Why does milk spill over when it boils? - New Scientist
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