Hot milk is better

Milk is not suitable for ice drinking, because after the milk is frozen, the milk protein and fat will be separated, it is rich in nutrients are not easy to be absorbed by the body. Milk should not be boiled, once the temperature is too high, the milk protein will be soluble state into a gel state, triggering the appearance of precipitates, thus affecting the quality of dairy products.

Fresh milk is mainly composed of water, fat, protein, lactose, minerals, vitamins and other components of a complex latex, of which the water content of 86% to 90%, so its nutrient content is relatively low compared with other foods. The specific gravity of cow's milk is 1.032 on average, and the size of the specific gravity is related to the content of solids in the milk.

What is sterilized milk

Ultra-high-temperature milk is instantly sterilized at high temperatures (120~140 degrees Celsius, 1~2sec.) and can be stored at room temperature for 30~40 days. Traditional sterilized milk is a liquid dairy product made by high temperature sterilization for a long time, which can be stored at room temperature for more than 6 months.