Is milk burning in a pot chemical change?

When milk is heated, the proteins in the milk begin to break down and form new compounds. These new compounds are what give burnt milk its characteristic brown color and smell. The chemical reaction that takes place when milk burns is called the Maillard reaction. This reaction is also responsible for the browning of meat and other foods when they are cooked.

The Maillard reaction is a complex process that involves a number of different chemical reactions. The first step in the reaction is the formation of a compound called a Schiff base. Schiff bases are formed when an amino acid (a building block of protein) reacts with a sugar. The Schiff base then undergoes a series of other reactions that eventually lead to the formation of brown pigments and flavors.

The Maillard reaction is an important reaction in food chemistry. It is responsible for the development of flavor and color in many cooked foods. However, the reaction can also produce harmful compounds, such as acrylamide, which has been linked to cancer.