It is not recommended to boil milk for consumption. The heating temperature of milk should not be too high. When heated to 100°C, not only the color, aroma and taste of milk will be reduced, but the nutritional value will also be greatly reduced.

At high temperatures, the amino acids in milk combine with sugar to form fructosyl amino acids. This substance is not digested and absorbed by the human body, but will affect human health. Colloidal protein particles in milk will break down at 60°C. Dehydrated to a gel form. The phosphate in milk changes from acidic to neutral at this temperature and precipitates.

The correct way to heat milk:

1. Drink a cup of milk of about 250 ml. If heated by a gas stove, it is usually boiled at a high temperature of 70°C for 3 minutes and at 60°C for 6 minutes. Minutes are enough. Don't overheat. Heating at 70 degrees Celsius for three minutes will ensure both sterilization and nutrition. Boiling milk contains carcinogenic caramel, and calcium may also precipitate with phosphoric acid. Then use the microwave and it will take about 1 minute. But be aware that heating in a microwave will cause uneven temperatures, so stir it before drinking to avoid burning it.

2. If you can avoid heating it for drinking, try not to heat it. This will preserve the nutritional value of the milk intact. Especially for children, intact milk nutrition is more conducive to growth and development. Pure milk sold in shopping malls or supermarkets generally has reliable health protection and does not need to be heated when drinking.