Boiling Point

A solution always boils at a higher temperature compared to a pure solvent. This depends on the concentration of the dissolved substances or the solute concentration.Milk contain several constituents such as protein, fat, minerals, etc. These constituents are responsible for elevating the boiling point above 100 0 C. Value of 100.15 0 C is taken as the boiling point of milk but actual boiling points is 100. 45 0 C. The reason for this discrepancy is an alteration of the normal ionic and molecular colloidal equilibrium as a result of heating.

Milk boils more quickly than water. The reason is not that milk boils at a lower temperature but it requires less heat to raise its temperature than water does. The boiling point of milk, in fact, is slightly higher than that of water. Milk contains a number of easily heated solids. Therefore, if the same amount of heat is applied to equal quantities of milk and water the temperature of the milk will be raised more than that of water.

As a conductor of heat milk is poorer than water. Addition of water lowers the concentration of the dissolved substances responsible for elevating the boiling point of milk. Though boiling point is lowered by addition of water it can be used as a method of water adulteration in milk. However, there are practical difficulties in determining the boiling point of milk.