Why does a layer of skin form on top of boiled milk?
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Skin formation is due to the loss of solids that the milk undergoes as it is warmed up. As heat is applied to the milk, the proteins casein and beta-lactoglobulin start to coagulate, and form a skin on the surface. After further heating, the skin dries because of evaporation, and forms a still firmer barrier. Steam produced under the skin builds up and causes the milk to boil over.
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