If you buy home processed fresh milk and drink it for the first time, there is no need to cook it at all. Because the fresh milk standardized by dairy enterprises has undergone strict sterilization treatment, its strict packaging can ensure that the microbial indicators, nutritional indicators and sensory indicators of the products meet the relevant national standards during the shelf life. Therefore, this kind of milk can be drunk directly, but it will cause the loss of nutrients after cooking.
But if there is milk that is not drunk at one time, it must be boiled next time. Because milk is mixed with bacteria air after opening, and it is difficult to seal, even in the refrigerator, there will be mixed bacteria pollution, and direct drinking may bring problems such as diarrhea.
Boiling milk must follow the principle of "stirring while boiling, and turning off the fire when bubbling". Because milk is a highly nutritious food, the fat and other ingredients contained in it are easy to paste the pot, and proper stirring can avoid this phenomenon. It is also very important to control the heat when boiling milk. As long as the milk is hot enough to bubble and will boil, you can turn off the heat, which can not only play the role of sterilization, but also avoid the loss of vitamins and other nutrients in milk.
Need to be reminded that the current liquid milk can be divided into low-temperature pasteurized milk and high-temperature sterilized milk according to the sterilization temperature. For pasteurized milk, the shelf life is short and it is easy to be corrupted. It is recommended to buy it several times in small quantities and drink it all at once after each package is opened. For high-temperature sterilized milk, the shelf life is long, and you can buy more at a time during the shelf life. It is also recommended to drink it all at once after opening. For fresh milk packed in glass bottles, it is recommended to insert it directly with a straw.
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