Ever noticed a weird skin forming on your heated milk? 🥛 What’s up with that? This layer is a result of protein denaturation and evaporation. Above 50°C (122°F), milk’s water starts evaporating, while heat alters the structure of proteins like casein, causing them to unfold. These proteins then trap milk’s fat and some water, forming a ‘skin’. It’s thermal denaturation in action! Not harmful, just some food chemistry in real-time!
#ScienceInEverydayLife