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Not even the thought of the marvelous chemical change that forms the stuff—the milk’s proteins churned and ripped apart by the heat of boiling then reassembling themselves as they cool into a jellied skin—was enough to console me. I would rather eat a cobweb.

即使是想到构成牛奶的奇妙化学变化——牛奶的蛋白质在沸腾的高温下被搅拌和撕裂，然后在冷却成凝胶状的皮肤时重新组装起来——也不足以安慰我。我宁愿吃蜘蛛网。

— Alan Bradley 艾伦·布拉德利