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Apartment Therapy The Kitchn | Food Science: Why Skin Forms on Milk

Posted on June 30, 2009 by Mike

This post from The Kitchn isn’t about steaming milk in your cafe, but some of the same science applies.

“When milk is heated, the water the starts to evaporate and the other elements become increasingly concentrated. The proteins – casein and whey – also have a tendency to coagulate once the milk reaches a temperature of about 150°”.

Think about that next time you ask for your latte to be made “extra hot”.

More about hot milk in The Kitchn.

Apartment Therapy The Kitchn | Food Science: Why Skin Forms on Milk.

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