Dairy problem

Why does milk become long and sticky like elastic when boiling after a long gap? Is it cheese or is there something wrong mixed with the milk? . (note : this l…

1. Food R&D Emeritus reply

   Milk is an emulsion.but boil it the emulsion is broken apart and the proteins coagulate.

2. Vecdika reply

   Milk is a kind of fat emülsiyon, but big part of protein is colladial structure. There are 2 kinds of milk protein. One of them denaturated others cougulated by acids or enzymes.c…