Milk contains about 3.1% fat and protein, in addition to 4.5% of lactose and other inorganic salts, we buy milk on the market are after homogenization and sterilization, homogenization is under high pressure, the raw milk in the size of the fat globules destroyed (raw milk fat globules in the diameter of the 1-10 microns between), so that he became relatively the same size fat globules (diameter will be controlled only 1 micron), because the fat globules become smaller, so the original fat globules are relatively the same size (diameter will be controlled only 1 micron) ), so that he became relatively the same size of the fat balls (diameter will be controlled in only 1 micron or so), because the fat balls become smaller, so the original fat globule membrane covering the surface of the fat globules is relatively reduced, so there will be part of the protein covered in the surface of the fat globules, which will enable the milk in the storage, transportation, sale of the link does not appear in the phenomenon of the fat floating.

Milk, when heated, accelerates the rate of fat uplift, so the main components of the milk skin on the top of the cooked milk are fat and protein.

The scientific method of cooking milk is to use high heat to cook, after the milk boiled off the fire. Drop roll and then reheat, so repeated 3 to 4 times. Cooking milk in this way can make the nutrients in the milk is not lost, with a small fire to cook milk, will destroy the milk vitamins and other nutrients. In addition, milk boiling for a long time will produce a carcinogen - caramel. So how do you heat up milk in a bag? Bagged milk is usually sterilized at high temperatures, so as long as it can reach a temperature suitable for drinking on the line.