Not To Cry More About Spilled Milk

Not To Cry More About Spilled Milk

Hello everyone, everything good?
I’m Marcella Coser, a blog contributor, and today I brought you a very simple and interesting curiosity!
Everyone knows that each type of product responds in a specific way to changes in the environment, temperature, pressure and many other factors. Considering this, have you ever stopped to think why the milk, even though it consists largely of water, boils up? After all, sometimes we leave the drink heating up for longer and the result is not pleasant: the stove ends up getting all dirty! But, why is this not the case with water, even when it is under the same conditions?

Not To Cry More About Spilled Milk

Photo: Ingredients LDN

Unlike water, milk contains several compounds, such as fat, proteins and sugars such as lactose, which is well known by intolerants. Well, the lactosewhen heated, it is no longer soluble. When that happens, she and milk fat rise to the surface of the liquid as a function of density. The consequence of this is the formation of a film that prevents bubbles from escaping of the steam formed by the boiling process.
The bubbles, in search of a place of escape, press this film. And, if you’re not around right now, you can get ready to clean the stove. The good news is that if you interrupt the milk’s contact with the heating source, the boiling process ends and the balls cease quickly. As the temperature goes down, the protein is solubilized again and the fat has that solid and soft texture so familiar: the milk cream.
If you are using vegetable milk, be sure to stay tuned! It also contains fat, in addition to other inherent or thickener components added to industrialized versions. In other words, the trend is the same as common milk.

Not To Cry More About Spilled Milk

Photo: All Things Green

The ideal, in fact, is not to submit milks from oilseeds at high temperatures. The fats present in this type of drink, when they get very hot, end up saturating and stop being so healthy. This is also true for coconut milk, for example.
That way, when you are going to make those incredible recipes with them, prefer to incorporate them at the end or keep the temperature low during the process, okay? Oh, and if you want to know more about this quality of milk, click here to take a look at another blog post with this theme 😉
I hope you enjoyed!
Until next time and let me know if you have any questions, comments or suggestions.
Hello,
Cella.

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