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((Short description|Film of protein forming on dairy milk))
((About|the skin that forms on top of milk|the ingredient|Scalded milk))
((Cleanup bare URLs|date=September 2022))
((more citations needed|date=October 2014))
[[File:Double_skin_milk.jpg|thumb|Double skin milk]]
'''Milk skin''' or '''lactoderm''' refers to a sticky film of [[protein]] that forms on top of [[dairy]] [[milk]] and foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by [[microwave oven|microwaving]] the liquid, and as such can often be observed when heating milk for use in drinks such as [[drinking chocolate]]. It is caused by the [[Denaturation (biochemistry)|denaturation]] of proteins such as [[beta-lactoglobulin]] ([[whey protein]]). The thickness of the skin varies dependent on a number of factors, including the temperature of the milk, the shape of the container, and the amount of milk in the container.

When milk is boiled, soluble milk proteins are denatured and then coagulate with milk's fat and form a sticky film across the top of the liquid, which then dries by [[evaporation]]. The layer does not need to be discarded and can be consumed, as protein's nutritional value is unaffected by the denaturation process. Milk film is often considered to be desirable and is used in several recipes for various foods. However, this is dependent on culture. For example, Bulgarian Psychoanalyist [[Julia Kristeva]]'s influential account of the abject, uses the skin on milk as an important example of Horror.

==In various cultures==

=== Albania ===
In Albanian milk skin is called "''mazë''". It is used in various traditional dishes, the most famous of which is [[Flija]]. Flija is found all around the regions traditionally inhabited by Albanians including [[Kosovo]], regions of [[North Macedonia]], [[Serbia]] and [[Montenegro]].  
[[File:Flija-Eat.jpg|thumb|Flija, traditional Albanian dish that uses milk skin, prepared using a [[tava|Saç]]]]

=== Bangladesh ===

Milk skin is typically known as "''śōr''" (((lang-bn|সর))) in Bangladesh. It is used to make tea and milk dishes rich in taste and consistency.

=== China ===
Milk skin is called "nǎi pí”(奶皮) in [[Standard Chinese|Chinese]]. Considered to be of high nutritional value, Milk skin is often made into various desserts and delicacies. Milk skin is also favoured in regions such as  [[Inner Mongolia]] and [[Tibet Autonomous Region|Tibet]], as milk products are of more importance in regular diet. [[Double skin milk]] (雙皮奶) is a [[Cantonese people|Cantonese]] dessert developed in [[Shunde District|Shunde]] that has milk skin on the surface.

===Cyprus===
In [[Cyprus]], milk skin in called ''tsippa'' and is used as a filling for a pastry called ''tsippopitta'' (literally "milk-skin pie").

===France===
In France, a type of rice pudding called [[teurgoule]] employs an extreme version of lactoderm where the milk-containing dish is left to cook for many hours.

===India===
In [[West Bengal]] the upper part of milk is called '''Sor'''(দুধের সর), a Bengali word. [[Sarpuria]] and [[Sarbhaja]] are the two sweets of [[Krishnanagar, Nadia|Krishnanagar]], [[West Bengal]].<ref>http://ipindiaservices.gov.in/GirPublic/Application/Details/579</ref> It is also referred to as "kene" (ಕೆನೆ) in [[Kannada language|Kannada]], [[Karnataka]], "Aadai"(ஆடை) in [[Tamil language|Tamil]], [[Tamil Nadu]]. There are various other regional references to milk skin too, like “saay” (साय) in [[Marathi language|Marathi]], "malai"(मलाई) in Hindi, "paada"(പാൽപ്പാട) in Malayalam, "thari" in Ahirani, "meegada" in Telugu, "Baave" (pron: Baa-way) in [[Tulu language|Tulu]] (Coastal Karnataka), "chhali" in Bihar, Eastern UP & Jharkhand.In West Bengal, it is known as "Sor" and often spread on slices of bread as a substitute for butter. However, "malai" actually means cream. The milk skin is sometimes confused with the layer of cream which rises to the top of whole, untoned, unhomogenised milk as it cools.

=== Iran ===
In Iran it is called ''sarshir'' (((lang-fa|سرشیر))) literally meaning "top of the milk". It is used as a breakfast dish, usually mixed with honey or jam and spread on flat bread.

===Japan===
In [[Japan]], a dairy product called "[[So (dairy product)|so]]" was made from layers of milk skin during the 7th-10th centuries. So was further processed to make "[[Daigo (dairy product)|daigo]]". The dairy usage in Japan dwindled during the [[Heian era]], and the technique was later adopted to produce [[Tofu skin|yuba]] from [[soy milk]].

===Kenya===
In [[Kenya]], milk skin in called ''Maamalteet'' among the [[Kalenjin people|Kalenjin]] and is either used while cooking to thicken the sauces and stews or as a first step in making a wispy form of clarified butter and a fried milk protein (typically added to vegetable stir-fries).

===Nepal===
In Nepal this skin is referred to as ''tar'' ((IPA|[t̪ʌr])) or ''chhali''  ((IPA|[t͡sʰali])) and many people enjoy consuming the skin along with the milk. Some people prefer to use in making curd for it produces higher amount of "nauni" ((IPA|[nʌu̯ni])) (butter) while stirred with the help of "madani".

===Pakistan===
In [[Pakistan]], milk skin is called "ملائی" ("malai.") However, "malai" actually means cream. The milk skin is sometimes confused with the layer of cream which rises to the top of whole, untoned, unhomogenised milk as it cools.

===Russia===
The milk skin is referred to as "penka" ("little foam") in Russian, and is infamous as the least favorite thing among children, but is used as an ingredient in some ''haute cuisine'' dishes like [[Guriev porridge]]. The skin that forms on [[baked milk]] is higher regarded and is preferred for those dishes.

===Saudi Arabia===
In [[Saudi Arabia]], milk skin is called "جلالة”

===Turkey===
In [[Turkey]], milk skin is called [[kaymak]] and is consumed traditionally at breakfasts or in [[Turkish desserts]]. Bal-kaymak (literally "honey-milk skin") on top of a slice of bread is also popular.

==Spain, Portugal, Latin America==
In many countries with Portuguese or Spanish ancestry, "milk skin" is translated as "nata", and lends itself to many baked goods and foodstuffs.

==See also==
((portal|Food))
* [[Double skin milk]]
* [[List of dairy products]]
* [[Tofu skin]], a similar product made from [[soy milk]]

==References==
((Reflist))

[[Category:Milk]]

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