The additional molecules in milk keep its boiling point slightly higher than water, which boils at 100 degrees Celsius or 212 degrees Fahrenheit. The chemical composition of milk dictates the boiling point and so there is no standard boiling point.
Atmospheric pressure affects the boiling point, so the point is higher at sea level and lower when the elevation increases. Boiling point elevation is the term given to the concept of a substance boiling at a higher temperature than water. When a non-evaporating chemical is dissolved, the numerous particles causes it to boil at higher temperatures. Although somewhat similar to water, milk also contains sugars, fats and salts in its non-evaporating group of ingredients. Although the difference is slight, milk does have a higher boiling point than water.