A frivolous observation on milk

When microwaving a mug of milk, it sometimes goes all over the microwave. (The same happens with canned soup.) I’ve noticed that this tends to happen more often with whole milk than with semi-skimmed milk. My hypothesis is that in whole milk, the higher fat content means that an elastic layer of fat builds up on the surface, which traps any vapour, preventing it from leaving and causing its pressure to increase until the layer bursts suddenly.

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