<P> Baked milk (Russian: топлёное молоко, Ukrainian: пряжене молоко, Belarusian: адтопленае малако) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus . It is made by simmering milk on low heat for eight hours or longer . </P> <P> In rural areas baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust . Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor . A great deal of moisture evaporates, resulting in a change of consistency . The stove in a traditional Russian loghouse (izba) sustains "varying cooking temperatures based on the placement of the food inside the oven". </P> <P> Today, baked milk is produced on an industrial scale . Like scalded milk, it is free of bacteria and enzymes and can be stored safely at room temperature for up to forty hours . Home - made baked milk is used for preparing a range of cakes, pies, and cookies . </P>

What happens if you put milk in the oven
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