When milk is heated to 60 ~ 62℃ below 60℃, dehydration will occur, and protein particles in it will change from sol state to gel state, and then precipitate. When the temperature reaches 100℃, the lactose in milk begins to coke, which turns the milk brown and gradually decomposes into lactic acid, and at the same time produces a small amount of formic acid, which makes the milk sour. In this way, not only the color, fragrance and taste of milk become worse, but also the nutritional value is greatly reduced.

The best way to heat pure milk is to put the milk in hot water at about 80℃ and shake it from time to time. When the water temperature drops to a suitable temperature, the milk will be warm, which is not only safe and fast, but also retains the nutrients to the maximum extent.

Extended data

Dr. Hu Changli from the Key Laboratory of Functional Dairy Products of China Agricultural University replied: Boiling milk before drinking is nothing more than worrying that the milk you drink is unsafe and contaminated by bacteria. Whether the milk should be boiled before drinking now depends on the situation.

If you buy fresh milk processed at home, it is unnecessary to cook it for the first time. Because the standardized fresh milk of 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. So this kind of milk can be drunk directly, but it will cause the loss of nutrients after cooking.

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