The boiling point of milk
is close to the boiling point of water
, which is 100°C 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.