It's best to add sucrose to plain milk, because sucrose is broken down by the digestive juices in the digestive tract and then turned into glucose, which is absorbed by the body. For the amount of sucrose added, it is generally 5-8 grams of sugar per 100 milliliters of milk, i.e., a ratio of 5-8 percent is more appropriate.
Additionally, it is best not to add sugar to milk at high temperatures, so that the sugar will have a chemical reaction with the lysine in milk at high temperatures, producing a new substance, fructose-based amino acids. This is not only not absorbed by the body, but also harmful to human health. The right way is when the milk is cold when adding sugar, or milk after cooking hot cooled to room temperature and then add.