Eli5: why does a gooey layer form on top of milk when heating it?
In: Chemistry
Milk isn’t just a liquid. There are fats and other things mixed in.
When you heat it, some of those things break apart. The layer you’re referring to, if I remember correctly, is fats that are breaking down into oils.
Hopefully someone with a chemistry or food science/nutrition background will be able to verify or give more explanation.
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