This temperature range can not only ensure that the nutrients in milk are not destroyed, but also avoid food safety problems caused by potentially harmful bacteria. If the heating temperature is too high, it may lead to protein denaturation in milk and reduce the nutritional value. However, if the temperature is too low, the bacteria may not be completely killed, and there is a food safety risk. Therefore, 60℃ to 70℃ is the ideal temperature for heating pure milk.