Raw milk contains a certain number of microbial strains, even pathogenic bacteria, which are easily infected by fungi during the whole process of pressing, canning and transportation and cannot be eaten immediately. You need to boil it before you drink it. Raw milk must be boiled three times before it can be eaten, otherwise the surviving bacteria will corrode the body and cause bacterial infection, fever, dysentery or skin allergy.

So how long does it take to cook raw milk? Raw (scattered or freshly squeezed) milk should be cooked with slow fire for 3-5 minutes to achieve the purpose of sterilization. The packaged milk sold in the market is sterilized before leaving the factory. If you want to save time, you can use the microwave oven (250Ml milk usually takes 1 min 30 seconds), but you must pour the milk into the appropriate microwave oven.

Raw milk pays attention to boiling more than long, which is very easy to make nutrients flow out and lose the practical significance of drinking pure milk; Time should not be too little, so it is not easy to kill germs in raw milk. So we must grasp the maturity.

The best way is to take it out quickly after the fire boils, put it on the stove after it falls, and cook it for 3 minutes with slow fire, which not only preserves nutrition, but also kills germs, which is perfect.

FREQUENTLY ASKED QUESTIONS

1. Milk is rich in nutrients, but none of these nutrients can withstand high temperatures. If it is heated for a long time or the heating temperature is too high, the nutrients will decrease. When boiling milk, heat it quickly first to make the temperature rise rapidly. Never put the milk pot on the fire when the fire is not strong. Secondly, you don't have to boil milk. If you see a lot of foam on the surface of milk, take it away from the flame management center immediately and stop for a while.

2. Milk should not be cooked at high temperature for a long time. When milk is heated, the colloidal protein particles in milk will change, dehydrate at 60~62 degrees Celsius, and then become suspected glue, which will continue to precipitate. Whey protein in milk will be burnt at 100℃, which will damage the taste of milk more. So milk should not be cooked for a long time. Don't cook milk slowly. It takes a long time to cook milk with slow fire, and vitamins and other nutrients in milk are easily destroyed by oxidation, thus reducing the nutritional value of milk.