Why does the water boil and the milk immediately "runs away"?

Greetings my dear friends and subscribers ✌

https://ya.cc/t/5HQlxSM233bLv5

And your milk ran away..." - this catchphrase from the famous cartoon comes to mind every time milk pours all over the stove. Water and other liquids can boil and boil a lot, but nevertheless do not "run away" from the pot. In everyday life, only milk has such a strange and completely uncomfortable property. Let's figure it out: what exactly makes milk run away, and even so suddenly?

In order to understand what happens when water and milk boil, it is enough to carefully observe the process. When water is heated, small air bubbles form on the walls and bottom of the pot. The bubbles contain gases dissolved in the water, as well as water vapor that forms when the water heats up more quickly near the walls and bottom of the container. The more the water heats up, the more bubbles appear, they enlarge and gradually float to the surface, bursting.

Milk, unlike water, contains proteins and fats. When heated, they form a thin film on the surface of the liquid, the edges of which adhere to the hot walls of the pan. Because of this, gas bubbles seeking to come to the surface cannot break through the protein-fat film to burst and release steam. The bubbles accumulate beneath it until there are so many that they quickly rise, turning into a multi-layered foam, and tear through the film, rapidly escaping to the outside. The bubbles themselves are strong enough not to burst, but more and more layers of bubbles prop them up from below, causing the milk to rapidly "escape" from the pot to the outside.

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Sincerely Eduard!