 | This article needs additional citations for verification. (October 2014) |
Milk skin or lactoderm refers to a sticky film of protein that forms on top of dairy milk and foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by microwaving the liquid, and as such can often be observed when heating milk for use in drinks such as drinking chocolate. It is caused by the denaturation of proteins such as beta-lactoglobulin (whey protein). The thickness of the skin varies dependent on a number of factors, including the temperature of the milk, the shape of the container, and the amount of milk in the container.
When milk is boiled, soluble milk proteins are denatured and then coagulate with milk's fat and form a sticky film across the top of the liquid, which then dries by evaporation. The layer does not need to be discarded and can be consumed, as protein's nutritional value is unaffected by the denaturation process. Milk film is often considered to be desirable and is used in several recipes for various foods. However, this is dependent on culture.