Sunday, 20 May 2012

Why does Milk overflow while boiling?

Milk, as we all know, is actually a suspension of fat and protein globules. Milk is a colloid and contains fat, sugar, starch, protein, vitamins and minerals. Since the fat is dispersed uniformly in the form of fine droplets rise up when the milk is heated and then form a thick layer of cream on the surface.

If we heat further, water gets converted to water vapors and gets trapped under the layer of cream. Bubbles of steam are formed when the milk starts boiling and forces the thick creamy layer upwards. Thus, this causes the milk to overflow.

There is no overflowing in case of boiling water since the steam bubbler break as they reach the surface.

To prevent milk from spilling, all we have to do is to provide a passage for the vapors to go out. We can simply keep a long spoon in the milk contain. This will enables the water vapors to escape along the handle of the spoon and prevents from getting trapped under the layer of the cream. This method is the simplest method. Different people use different strategy. Halwais keep stirring the boiling milk to prevent the formation of the creamy layer.

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