Milk boils at approximately 100.5°C (212.9°F) at sea level. This temperature is slightly higher than the boiling point of pure water, which is 100°C (212°F). The difference is due to the presence of fats, proteins, and minerals within milk.
Why Milk Boils at a Higher Temperature Than Water
The composition of milk contributes to its higher boiling point. Unlike pure water, milk contains:
- Fats: Fat molecules interfere with the evaporation process.
- Proteins: Proteins also affect the interaction of water molecules and increase the boiling point.
- Minerals: Dissolved minerals elevate the temperature at which milk boils.
Factors Affecting the Boiling Point of Milk
It is important to note that the boiling point of milk, like that of water, can fluctuate based on:
- Altitude: At higher altitudes, the boiling point of milk will be lower due to reduced atmospheric pressure.
- Atmospheric Pressure: Changes in atmospheric pressure directly affect the boiling point of any liquid, including milk.
Key Differences in Boiling Points
| Liquid | Boiling Point (°C) | Boiling Point (°F) |
|---|---|---|
| Pure Water | 100 | 212 |
| Milk | ~100.5 | ~212.9 |
Practical Considerations When Boiling Milk
- Boiling Over: Milk can easily boil over, so keep a close watch on it when heating. This is caused by proteins that form a skin over the liquid as they cook which traps the steam underneath.
- Stirring: Stirring milk while heating can help prevent scorching at the bottom of the pan.
- Low Heat: Consider using a lower heat setting to prevent quick boiling which can cause scorching or boil-over.
