When the milk is heated above 40℃, the air in the milk and the protein on the liquid surface are affected by the concentration due to the continuous evaporation of water on the liquid surface, and the milk skin is gelled, and the main components are more than 70% of cream and 20-25% of protein. This profession is called ramses phenomenon.

In our major, it is demonstrated that in order to prevent milk skin, we can stir when heating or take measures to reduce the amount of water evaporated on the liquid surface.

This is the basic principle. As for how to demonstrate children's papers, you can make more efforts according to the above principles, hoping to help you.