what is the coefficient of expansion of milk?

Question

At what rate does milk expand with raise in temperature?

Answer 1

Don't know exactly, but because milk is mostly water, milk should have a coefficient of expansion pretty close to that of water.

Answer 2

Expansion of Milk on heating

Contrary to popular belief, milk does not actually reach boiling point faster than water. The reason behind the quick expansion of milk on heating is due to its chemical composition. Proteins have the ability of coating bubbles and stabilizing foams; milk is an emulsion of very small fat droplets coated by casein.

At and below room temperature, droplets are arranged in a way that protects them from coalescing. On heating, this subtle architecture is destroyed: milk reaches a temperature (below boiling point of water) in which protein molecules are irreversibly changed in their spatial arrangement (denatured). Casein, together with other components, thereby forms a tough film which surrounds the water vapour bubbles of boiling milk, and preventing them from breaking. This has the effect that the milk is transformed into a relatively stable foam, which occupies a much larger volume than the original liquid.

Answer 3

That is a very obscure question... Milk is not a liquid that is found on a periodic table so you woud have to find out from a dairy company chemist.