Why does boiling milk overflow, but boiling water does not?

Mashhari
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Probably due to the fat molecules in milk. The fat separates from the thinner, watery liquid and as the water in the milk boils, the steam rises, and this milk fat layers moves up.  You can prevent the boiling over problem by lowering the heat. When milk is boiled, a membrane like film containing cream and casein is formed. When milk begins to boil, the heat energy is used for the conversion of water into steam. As a result, the pressure below the film increases suddenly and the rising bubbles of steam makes the milk overflow.

The major component of milk is water (83 %) . Its other constituents are Protein (5 %) , sugar (5 %), and fat (7 %). When heated, fat being lighter than water, floats as a creamy layer on the top, and water vapour,  in the form of steam bubbles,  is tapped under it. Further heating results in the formation of more number of bubbles.  These bubbles expand,  and lift the creamy layer. In the case of water, the steam bubbles break as they reach the surface.  So boiling water does not overflow.

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