Talk:Milk skin

Chocolate pudding skin... Mmmm...
What about the skin that forms of the top of cooked cornstarch pudding when it cools? (I love the stuff.) Is this the same thing? WilliamSommerwerck (talk) 19:16, 30 November 2014 (UTC)

Self-contradicting nonsense!
When talking about denaturing due to boiling, the article states:

> not thermolabile (does not react to heat) and is stable at as high as 100 °C.

How is instability above 100°C, which is literally the boiling temperature of water, equal to “not thermolabile”, let alone “does not react to heat”?!?

Was this written by another American, too stupid to understand proper SI units?

— 87.78.164.227 (talk) 07:55, 11 July 2017 (UTC)