Milk skin or lactoderm refers to a sticky film of protein that forms on top of milk and milk-containing liquids (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by microwaving the liquid. It is caused by the denaturation of proteins such as beta-lactoglobulin (whey protein).
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 by evaporation. 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.
Video Milk skin
In various cultures
France
In France, a type of rice pudding called teurgoule employs an extreme version of lactoderm where the milk-containing dish is left to cook for many hours.
Iran
In Iran it is called "Sarshir" [?????:?????] literally meaning "top of the milk". It is used as a breakfast dish, usually mixed with honey or jam and spread on flat bread.
India
In India it is referred to as "malai" in hindi, there are various other regional references to milk skin too, like "kene" in Tamil Nadu, "thari" in Ahirani. In West Bengal, it is known as "shawr" and often spread on slices of bread as a substitute for butter. 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.
Japan
In Japan, a dairy product called "so" was made from layers of milk skin during the 7th-10th centuries. So was further processed to make "daigo".
Nepal
In Nepal this skin is referred to as turr and many people enjoy consuming the skin along with the milk.
Turkey
In Turkey, milk skin is called kaymak and is consumed traditionally at breakfasts or in Turkish desserts. Bal-kaymak (literally "honey-milk skin") on top of a slice of bread is also popular.
Cyprus
In Cyprus, milk skin in called tsippa and is used as a filling for a pastry called tsippopitta (literally "milk-skin pie").
Maps Milk skin
Spain, Portugal, Latin America
In many countries with Portuguese or Spanish ancestry, "milk skin" is translated as "nata", and lends itself to many baked goods and foodstuffs.
See also
- Double skin milk
- List of dairy products
- Tofu skin, a similar product made from soy milk
References
Source of article : Wikipedia
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