The scientific method of boiling milk is to boil it with strong fire, and keep the milk away from the fire after boiling. Reheat after rolling, and repeat for 3 to 4 times. Boiling milk in this way can keep the nutrients in milk from losing. Boiling milk with small fire will destroy vitamins and other nutrients in milk.

To heat the bagged milk, you need to boil a pot of water first, then turn off the fire, and then put the bagged milk into the pot. /kloc-take out the milk after 0/0 minutes. Never heat bagged milk with boiling water. Because the packaging material of bagged milk will have a chemical reaction at 120 degrees, forming toxic substances harmful to human health.

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Milk is suitable for boiling with strong fire, and it takes a long time to cook with small fire. Vitamins and other nutrients in milk are easily destroyed by air oxidation, thus reducing the nutritional value of milk.

Milk also contains some extremely unstable phosphate components, which will be converted into insoluble neutrality at high temperature. Phosphate precipitates and affects the quality of milk. Therefore, milk should not be cooked with slow fire, but with strong fire, but not at high temperature for a long time.

Soymilk and milk are both foods with high nutritional value. Some people think that mixing soybean milk and milk, boiling and drinking, can complement each other, improve the nutritional value, and absorb the nutrition of soybean milk and milk at the same time. This idea is actually wrong.