Question: What Is the Boiling Point of Milk?
You may need to know the boiling point of milk for cooking or you may simply be curious. Here's a look at what the boiling point of milk is and the factors that affect it.
Answer: The boiling point of milk is close to the boiling point of water, which is 100°C or 212°F at sea level, but milk contains additional molecules in it, so its boiling point is slightly higher. Exactly how much higher depends on the exact chemical composition of the milk, so there isn't a standard boiling point of milk that you can look up! However, it's only a fraction of a degree, so the boiling point is very close to that of water. As with water, the boiling point of milk is affected by atmospheric pressure, so the boiling point is highest at sea level and lower up on a mountain.
Why Is the Boiling Point Higher?The boiling point of milk is higher than the boiling point of water because of a phenomenon called boiling point elevation. Whenever a non-volatile chemical is dissolved in a liquid, the increased number of particles in the liquid causes it to boil at a higher temperature. You can think of milk as water that contains salts, sugars, fats, and other molecules. Just as salt water boils at a slightly higher temperature than pure water, milk boils at a slightly higher temperature, too. It's not a huge temperature difference, though, so expect milk to boil about as quickly as water.
You Can't Boil Milk in a Pan of Hot WaterSometimes recipes call for scalded milk, which is milk brought almost to boiling, but not all the way. One easy way to scald milk is to set a container of milk in a pot of water and bring the water to a boil. The temperature of the water won't exceed its boiling point because the water forms steam. The boiling point of milk is always slightly higher than that of water at the same pressure, so the milk will not boil.
More Boiling PointsDoes Adding Salt Lower the Boiling Point of Water?
Boiling Point of Carbon Tetrachloride
Boiling Point of Alcohol