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Formation of coagulated proteins that become solid when milk is overheated or an acid is added.

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https://www.youtube.com/shorts/1BnhznmG6Do

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Milk Curdling: a fun, at-home science experiment

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Milk fat

https://youtu.be/ESJrdzGk3rQ

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Formation of curds that happens when milk is overheated or an acidic food is added

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https://www.youtube.com/shorts/1BnhznmG6Do

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Whey

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The nonfat portion of milk, which contains most of the vitamins, minerals, and sugar found in milk.

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Milk Solids

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A cooked paste made from fat and flour is used as the thickening agent in many sauces and gravies.

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Roux

https://www.youtube.com/shorts/Dc8lhzLcJ8U

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A starch-thickened milk product used as a base for other sauces and a component in many recipes.

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White Sauce

https://youtu.be/iOPb95Wo3H4

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HOW TO MAKE THE PERFECT WHITE SAUCE | QUICK, EASY & LUMP FREE WHITE SAUCE | Kerry Whelpdale

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A solid layer made of milk solids and milk that often forms on the surface of milk during heating.

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Scum

https://www.youtube.com/shorts/h_YYzSYWlrk

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Burning of milk solids that results in color change.

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Scorching

https://www.youtube.com/shorts/qdSbn-N_YYE

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Sure Shot Way to Avoid The Scorching of Milk by Tarla Dalal

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Pasteurization

https://www.youtube.com/shorts/Y0Eqay8MkU4

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Farm to Table: Pasteurization and Homogenization

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The process of breaking up cream, milkfat, into tiny particles to keep it from rising to the top of the milk.

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Homogenization

https://www.youtube.com/shorts/DN7riuiQ1eM

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A preservation method that uses higher temperatures than regular pasteurization to increase the shelf life of foods like milk.

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https://www.youtube.com/shorts/U4IG6dQO-GU