Milk skin

Milk skinorlactodermrefers to a sticky film ofproteinthat forms on top ofdairymilkand foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and bymicrowavingthe liquid, and as such can often be observed when heating milk for use in drinks such asdrinking chocolate. It is caused by thedenaturationof proteins such asbeta-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 byevaporation. 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.
In Albanian milk skin is called "mazë". It is used in various traditional dishes, the most famous of which isFlija. Flija is found all around the regions traditionally inhabited by Albanians includingKosovo, regions ofNorth Macedonia,SerbiaandMontenegro.
Milk skin is typically known as "śōr" (Bengali:সর) in Bangladesh. It is used to make tea and milk dishes rich in taste and consistency.
Milk skin is called "nǎi pí”(奶皮) inChinese. Considered to be of high nutritional value, Milk skin is often made into various desserts and delicacies. Milk skin is also favoured in regions such asInner MongoliaandTibet, as milk products are of more importance in regular diet.Double skin milk(雙皮奶) is aCantonesedessert developed inShundethat has milk skin on the surface.
InCyprus, milk skin in calledtsippaand is used as a filling for a pastry calledtsippopitta(literally "milk-skin pie").
In France, a type of rice pudding calledteurgouleemploys an extreme version of lactoderm where the milk-containing dish is left to cook for many hours.
The upper part of milk is also referred to as "kene" (ಕೆನೆ) inKannada,Karnataka, "Aadai"(ஆடை) inTamil,Tamil Nadu. There are various other regional references to milk skin too, like “saay” (साय) inMarathi, "malai"(मलाई) in Hindi, "paada"(പാൽപ്പാട) in Malayalam, "thari" in Ahirani, "meegada" in Telugu, "Baave" (pron: Baa-way) inTulu(Coastal Karnataka), "chhali" in Bihar, Eastern UP & Jharkhand. InWest Bengal,it is calledSor(দুধের সর), a Bengali word.SarpuriaandSarbhajaare the two sweets ofKrishnanagar,West Bengal. It is also often spread on slices of bread, as a substitute for butter.
In Iran it is calledsarshir(Persian:سرشیر) literally meaning "top of the milk". It is used as a breakfast dish, usually mixed with honey or jam and spread on flat bread.
InJapan, a dairy product called "so" was made from layers of milk skin during the 7th-10th centuries. So was further processed to make "daigo". The dairy usage in Japan dwindled during theHeian era, and the technique was later adopted to produceyubafromsoy milk.
InKenya, milk skin in calledMaamalteetamong theKalenjinand is either used while cooking to thicken the sauces and stews or as a first step in making a wispy form of clarified butter and a fried milk protein (typically added to vegetable stir-fries).
In Nepal this skin is referred to astar[t̪ʌr]orchhali[t͡sʰali]and many people enjoy consuming the skin along with the milk. Some people prefer to use in making curd for it produces higher amount of "nauni"[nʌu̯ni](butter) while stirred with the help of "madani".
InPakistan, milk skin is called "ملائی" ("malai.") However, "malai" actually means cream. The milk skin is sometimes confused with the layer of cream which rises to the top of whole, untoned, unhomogenised milk as it cools.
The milk skin is referred to as "penka" ("little foam") in Russian, and is infamous as the least favorite thing among children, but is used as an ingredient in somehaute cuisinedishes likeGuryev porridge. The skin that forms onbaked milkis higher regarded and is preferred for those dishes.
InSaudi Arabia, milk skin is called "جلالة”
InSerbia, milk skin is collected (usually in wooden vessels), salted and left to lightly ferment. The product is calledkajmak.
InTurkey, milk skin is calledkaymakand is consumed traditionally at breakfasts or inTurkish desserts. Bal-kaymak (literally "honey-milk skin") on top of a slice of bread is also popular.
InUganda, milk skin is called "lububi”
In many countries with Portuguese or Spanish ancestry, "milk skin" is translated as "nata", and lends itself to many baked goods and foodstuffs.