Advanced kitchen science...

Today my IB Biology students investigated the denaturing of proteins by raising the temperature.
The students compared the temperature at which albumen starts to break down compared to casein. Proteins in egg white are mostly albumen, milk protein is largely casein.
You probably already know what happens if albumen is denaturing (that what happens to egg white when you boil it). You can tell that casein is breaking down by the "skin" that is formed on the milk when you heat it...