Re: what is the boiling point of milk? Is it the same as water?

Aloha, Melissa,

     You have asked a very interesting question about milk and water.  
Instead of answering it directly for you, how about I lead you through a 
series of experiments that should give you the answers?
     First, to test the boiling point of water and milk, you need to have a 
scientific-quality thermometer.  Check with your science teacher to see if 
you can borrow one.  You can actually do these experiments at home.
     Regarding the boiling point of milk compared to water:  Decide on a 
reasonable amount of fluid to work with;  I'd suggest a cup of fluid in a 
small pan.  Put the fluid on a stove burner (or alternately in the 
microwave oven in a microwave-proof container).  Bring it carefully to a 
rolling boil and measure the temperature at full boil, being careful NOT to 
let the thermometer bulb touch the bottom of the container (you'll get an 
incorrect reading that way).
     I'd suggest that you do water and several varieties of milk (non-fat, 
1 or 2%, and whole milk..and maybe even cream or regular evaporated milk). 
What will you predict?  Will milk be boiling at a higher temperature than 
water?  Any idea why?  You may need some help from a foods teacher 
regarding the nutrient composition of milk.
     For the second part of your question, related to the fat content:  You 
may already have some idea of the answer, once you try several kinds of 
milk.  To check it out further, in a scientific manner, start with non-fat 
milk and add equal measures of vegetable oil, such as 1 Tbsp, 2 Tbsp, 3 
Tbsp, etc...and try the boiling experiment again.  If you don't see any 
change with these, try adding 5 Tbsp of oil.  This experiment isn't exactly 
like milk, since the fat in milk (when there is some) is actually in 
suspension (homogenized), but I think it will be a pretty good first 
approximation.
     Just as a warning, be very careful, especially if you choose to 
microwave the fluids, rather than boiling them on a stove burner.  Best to 
have another person, preferrably an adult, around while you do this.  The 
liquids can spatter and burn easily, particularly the milk and the milk 
with oil added.
     Good luck with the experiments.

Dian Dooley