However, when we boil water, we do not face such a problem. At first glance they are both runny, but when it comes down to it Why do things change when it comes to cooking them?

What makes milk and water different right now and what is it? Why does milk, whose stovetop stains are a nightmare to clean, overflow when boiled?

Let’s first look at the contents of water and milk.

Water consists of 2 hydrogen and 1 oxygen atom. (H2O) It is formed by coming together, but this liquid is actually formed by the reaction of carbon monoxide and hydrogen.

If it’s milk It is a chemical mixture that is a mixture of different proteins, fats and water. In short, while water is a simple substance, milk is a more complex liquid.

In order for the milk to be drinkable, the proteins, fat and water in it must interact with each other. But these substances that make up milk are It literally evolves when heated. When milk is boiled, the internal structure of the protein changes and the current liquid form is replaced by coagulation.

This hardening creates a new opportunity for friendship with the fat molecules and all substances in the milk, flows together and solidifies into a completely different gel-like substance.

This newly formed form of milk begins to move upwards, so to speak, with the energy provided by the heat.

Evaporation only takes place at the surface. This newly formed protein and fat combination also ensures that the top water evaporates much more. The mass and volume ratio of the already small amount of water on the surface decreases further A layer of coagulated protein and fat covers it.

Of course, the pot in which milk is boiled is quite hot. With that much heat, water begins to turn into steam. This steam is lighter than water and begins its upward journey like proteins and fats. However, this journey remains incomplete because when he is about to rise to the surface, a gel form awaits that will not let him pass.

When the water vapor moves in, bubbles then form. When more and more water vapor is created by heating, the same process of catching and pushing results in the formation of numerous bubbles. In summary, this is the story of the appearance of foam on boiling milk.

This process continues until the protein, fat or water is used up.

However, existing foams are pushed up by newly formed foams. It will become large enough to push out of the pot. Then the inevitable end is perfectly clear. Now it’s time to look for the detergent that will best remove the milk stains on the stove.

In short, this is a three-phase situation. Clotting and increase of fats and proteins, water vapor rises from the bottom and foam forms. The end result is flooding.

When it comes to boiling water, the consequences are not so tragic. When water is boiled, only one of the above steps takes place. Room is the upward rise of water vapor.

Since steam has a straight path from bottom to top and into water, There is no substance that can prevent water vapor from escaping. Water moves freely when it wants to rise to the surface. For this reason, no foam is formed and no spreading or flooding is observed.

Now that we know why milk overflows, it is easier to find solutions to prevent this overflow.

The easiest way to prevent this overflow is to stop the foaming in the milk. You can prevent this by mixing the milk. Stirring releases the steam and redistributes the layer formed on top throughout the pan For a while the vapor can no longer be collected. Naturally, the layer will reform once stirring is stopped.

Another way to achieve the same result is is to place a spoon or ladle on the pot. This opens an escape route for the steam rising to the surface. This method also works for a while, but as the milk gets hotter, the rate at which steam is created exceeds the rate at which steam can escape.

Eventually, the remaining steam begins to be squeezed out of both sides A large foam bubble causes the pot to overflow.

What if we completely prevent the formation of foam?

An unlikely way to stop this spread is to boil the milk in a large pot. The logic of this is that bubbles formed by water vapor trapped in the coagulated material is to let it grow too big to balance.

If the milk is placed in a fairly large jar, the bubbles will have more room to grow and the surface tension of the coagulating material will decrease. If it cannot hold these bubbles, the bubbles will burst. This effectively prevents foam formation, so that the milk does not spill.

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