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Reasons Why Boiled Milk Forms A Thick Protective Layer/ Skin When It Gets Cold

When you boil milk, there is a skin that forms at the top of the milk. Where I come from, the thick layer/skin that forms when boiled milk gets cold is known as "Kìrimú". Reasons for it to be referred to as Kìrimú (stupid/fool) are yet to be known. This top layer is known as LACTODERM.

Why does the milk skin form?

When milk is heated, a chemical reaction affects how the fat and the protein in milk interact with each other. When the boiling process is taking place, the water in the milk evaporates exposing the fats and proteins molecules which join and harden to form a barrier which is the lactoderm (milk skin). In short, when milk is heated, the milk proteins denaturalize.

There is also a simple theory that, proteins and fats in milk get separated from the milk when its boiled. The fats and the proteins settle on milk's surface to form the milk skin/layer since they are lighter than milk.

What is this thick milk layer known as in your local dialect? 

Content created and supplied by: EveKN (via Opera News )



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