Why does milk overflow when it boils while water doesn’t?

The presence of fats and proteins is the crucial component to the milk overflow. Milk
separates into its constituent parts and loses some of its elements when heated. The fat
droplets evenly distributed in the milk-based colloidal mixture rise to the top and form the
creamy layer. A thin membrane-like film is created by cream and proteins like casein.
Tensioactives, which are found in milk, are magical substances that prevent water from
forming air bubbles while also stabilising fat dispersions in water.
The energy from the heat is used to turn water into steam as more and more heat is supplied.
Under the layer of cream, the steam becomes entrapped. As a result of the presence of the
tensioactives, numerous steam bubbles are created and stabilised. The bubbles don't pop right
away. The thick, creamy layer is forced upward by the enlargement of the foam and the
pressure below it, which causes the milk to overflow.
Water is the most basic and modest liquid of all, after all. The fat droplets are absent. The
creamy layer does not develop. As soon as the water vapours got to the liquid's surface, they
started to form breaks.
When water is present alone, it will not boil over, but as soon as you add other substances,
such as liquid detergent, it will. This is due to the presence of tensioactive substances in these
substances. When something is boiling, foam forms and overflows.