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https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC5355583\/<\/a> ","protected":false},"excerpt":{"rendered":"","protected":false},"author":17897162,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_geoff_meta_description_en":"Explains how heated whey proteins, surface evaporation and concentrated milk solids form milk skin, distinct from cream rising or acid curdling.","_geoff_meta_description_zh":"\u89e3\u91ca\u70ed\u725b\u5976\u8868\u9762\u8584\u819c\u5982\u4f55\u7531\u4e73\u6e05\u86cb\u767d\u53d7\u70ed\u5c55\u5f00\u3001\u8868\u5c42\u6c34\u5206\u84b8\u53d1\u53ca\u86cb\u767d\u8d28\u4e0e\u8102\u80aa\u805a\u96c6\u5171\u540c\u5f62\u6210\uff0c\u5e76\u533a\u5206\u5976\u76ae\u3001\u6d6e\u5976\u6cb9\u4e0e\u9178\u51dd\uff0c\u8bf4\u660e\u5976\u76ae\u672c\u8eab\u4e0d\u4ee3\u8868\u725b\u5976\u53d8\u8d28\u3002","_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[787297218],"tags":[787298457,787298456,787300003,787300004],"class_list":["post-19708","post","type-post","status-publish","format-standard","hentry","category-daily-maths-physics-chemistry","tag-food-chemistry-zh","tag-food-chemistry","tag-milk-proteins","tag-milk-proteins-zh",""],"translatepress_titles":{"en_AU":"Why Does Heated Milk Form a Skin on Top?","zh_CN":"\u70ed\u725b\u5976\u8868\u9762\u4e3a\u4ec0\u4e48\u4f1a\u7ed3\u4e00\u5c42\u76ae\uff1f"},"jetpack_publicize_connections":[],"jetpack_likes_enabled":false,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1ar9H-57S","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/posts\/19708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/users\/17897162"}],"replies":[{"embeddable":true,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/comments?post=19708"}],"version-history":[{"count":0,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/posts\/19708\/revisions"}],"wp:attachment":[{"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/media?parent=19708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/categories?post=19708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/tags?post=19708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
https:\/\/www.dairy.com.au\/you-ask-we-answer\/what-is-the-cause-of-lumps-in-milk-when-its-not-curdled<\/a><\/p>\n