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Viscosity of milk and milk products is important in determining the following: 1  the rate of creaming. 2  rates of mass and heat transfer. 3  the flow conditions in dairy processes.
You need to know the exact chemical composition of the milk, so there isn't a standard boiling point of milk that you can look up! However, the boiling point of milk is close to the boiling point of water, which is 100Â°C or 212Â°F at sea level. Milk contains additional molecules so it would be slightly higher. As with water, the boiling point of milk is affected by atmospheric pressure, so the boiling point is highest at sea level and lower up on a mountain.