Subject: Why does milk boil over so quickly?

I am curious as to why milk, when heated on the stove, suddenly reaches 
boiling point and expands in volume so rapidly by comparison to other liquids 
such as water. 
I presume there are several reasons.
I understand one of them is that --"proteins are very good at coating bubbles 
and stabilizing foams". How? Which molecules/forces are we talking about?
Why does stirring have so little effect?
Why does expansion continue for some seconds after the heat has been removed?
What other everyday liquids exhibit the same behaviour?

Re: Why does milk boil over so quickly?