Why shouldn t milk be boiled at high heat for too long?

Milk is rich in nutrients and is relatively cheap, so many people have the habit of drinking milk every day. However, milk contains bacteria that are harmful to the human body, so it is generally necessary to heat milk before drinking. But did you know that milk should not be boiled at high temperatures for too long?

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Why is that? When heated, the micro-protein particles in the colloidal state of the milk change greatly. When the milk temperature rises to 60 -62, a slight dehydration begins, and the protein particles change from a sol state to a gel state and precipitate.

Milk also contains unstable phosphates.

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When heated, acidic calcium phosphate becomes neutral calcium phosphate, which also precipitates in the form of insoluble precipitate. In addition, when the milk is heated to about 100, the lactose in the milk begins to caramelize and gradually decomposes into lactic acid, while producing a small amount of formic acid, which gives the milk a sour taste. Therefore, milk should not be boiled for too long.

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In addition, it is not advisable to add sugar to boiled milk, because the lysine in milk reacts with sugar at high temperatures to form a toxic substance. And the organic acids in brown sugar cause milk to precipitate. This is not good for the body, and it can also cause adverse reactions to the human body, so you should pay more attention especially when boiling milk for children.

High temperatures can destroy the nutrients in milk, leading to the production of substances that can be harmful to the human body.

There are many nutrients in milk, and if it is boiled for too long, the nutrients will become harmful substances, which will be harmful to the human body at that time.

Milk is a nutrient, and if boiled at high temperatures, Lin Yue's chemicals will change, resulting in harmful substances that have an impact on the human body.

Because milk contains a lot of protein, the protein will spoil when exposed to high temperatures, and if it is boiled for too long, the structure will be changed.

Milk is rich in protein. When heated, the protein particles in the colloidal state undergo great changes.

If you cook it for too long, it will destroy the internal structure of the milk and destroy the structure of the protein.

The high temperature causes the protein to deteriorate.

High temperature heating of milk will not only destroy the internal structure of milk, but also change the protein of milk, and also produce a small amount of formic acid, making milk sour, so that not only the color, aroma and taste of milk will deteriorate, but also the nutritional value will be greatly reduced, so it is not recommended to heat milk at high temperature.

Milk is rich in protein, and the protein particles in the colloidal state of the milk will change greatly when heated, and dehydration will occur when the milk is heated to 60-62 degrees Celsius.

When the temperature reaches 100C, the lactose in the milk begins to caramelize, making the milk brown, and gradually decomposes to produce lactic acid, which is not conducive to the absorption of nutrients by the human body.

Precautions for heating milk:

If the milk is heated for too long, the protein in it will be affected by the high temperature, and gelling will occur. And it will also affect the quality and quality of this milk, but the longer the time and the loss of nutrients, the more serious it will be, the loss of vitamins is the most powerful, and the loss of sugar ingredients will also be there, so don't take too long.

1. Pure milk should not be boiled at high temperature repeatedly.

2. Milk in the room temperature environment, the enzyme is inactivated, after high temperature heating, the enzyme will be activated, which will lead to a part of the protein precipitation, if cooled, heated and activated again, it will lead to more protein precipitation, and even the formation of tofu brain. This kind of milk, the nutritional status is completely changed, although it is non-toxic, but it is not recommended to drink. So, still don't heat it anymore.

Effects: 1. After the protein in milk is heated at high temperature, it will change from a sol state to a gel state, and precipitates will appear, which will reduce its nutritional value.

2. Milk contains lactose, and milk will produce lactic acid, acetic acid, and formic acid after being heated at high temperature, which breaks the balance of ions, makes the milk brown, and there will be caramelization.

3. Although the fat in milk does not undergo chemical changes at high temperatures, the globulin in milk will not be easy to decompose after combining with fat.

Therefore, pasteurized milk bought through regular channels such as supermarkets can be drunk directly without heating, and if you are not used to drinking cold milk, soak the bag of milk in warm water for a few minutes. If you pour the milk into a container and heat it on a gas stove, the heating temperature should not be too high, and the milk can be drunk warm, without boiling.

Milk can be heated and drunk, but it is generally recommended to heat it with warm water, and the warming time can be appropriately extended, and the temperature should not exceed 50 degrees Celsius.

Because milk is rich in nutrients, mainly protein, and protein will begin to denature at about 50 degrees Celsius, and when the temperature reaches 60 degrees Celsius, it will be significantly denatured, and the nutritional value will also be reduced. Therefore, if the water temperature is too high, it will lead to the loss of nutrients in the milk. Secondly, drinking after protein denaturation may also accumulate in the intestines, affecting the digestion and absorption function of the intestines, and in severe cases, it will cause diarrhea, bloating, abdominal pain and other uncomfortable symptoms.

In the process of heating milk, ensure that the milk temperature is appropriate before drinking, which can ensure that the nutrients in the milk are not lost. Whether or not milk loses nutrients when heated generally depends on the heating time and temperature. If milk is heated for a long time, it can cause protein to coagulate, which is not conducive to digestion and thus affects the absorption of nutrients.

If the milk is boiled and heated, it will cause the loss of calcium or sails in the milk, reducing the nutrient content of the milk. Milk heating mainly refers to controlling the heating temperature. If the heating temperature is around 40, there is no loss of nutrients.

If the heating temperature is too high, such as boiling or heating for too long, it may lead to the loss of certain nutrients in the milk. If it is fresh milk, it can be heated in a pot, which can play a sterilizing role. If it's cartons of milk, it's actually sterilized.

When drinking, simply separate the water and heat it to avoid the loss of nutrients in the milk. Milk can help with sleep and sedation because it contains an amino acid that can suppress excitement and make a person feel tired. Milk can work well**.

Because the calcium in milk can degrade lipase in the body and promote the burning of fat in the body.

Drinking milk can effectively promote the absorption of calcium, especially at night, the absorption efficiency will be higher, so it is best for patients with calcium deficiency to drink milk at night. Drinking plenty of milk can be effective in preventing menstrual syndrome. Because milk contains enough vitamins and calcium, it can be a good way to relieve menstrual cramps.

Milk contains a lot of high-grade fats, vitamins, pure proteins and minerals, especially vitamin B, which can effectively moisturize the skin and make it smoother and softer. Therefore, regular consumption of milk can be effective in improving**. Menopausal women can drink milk to prevent osteoporosis from occurring.

Milk is rich in calcium, which is easily absorbed by the body. Milk contains lactose, which can be broken down into glucose and galactose in the human body, which promotes brain development. Patients are advised to warm the milk when it comes to.

The scientific method of boiling milk is to boil it over high heat, and remove it from the heat after the milk boils. Reheat after rolling, repeat 3 to 4 times. Boiling milk in this way can prevent the nutrients in the milk from being lost, and boiling the milk over low heat will destroy the vitamins and other nutrients in the milk.

In addition, milk is boiled for a long time to produce a carcinogen - caramel.

So how is bagged milk heated? Milk bags are usually pasteurised, so as long as they reach a suitable temperature for drinking. To heat the bagged milk, you need to boil a pot of water first, turn off the heat when the water is boiling, then put the bagged milk in the pot, and remove the milk after 10 minutes.

Never heat the milk bag in boiling water. Because the packaging material of bagged milk will react chemically at 120 degrees, forming a toxic substance that is harmful to human health.

Because some of the nutrients in milk are sensitive to heat, if the high temperature is too long, it will cause damage to these nutrients, and the protein and lactose in the milk will also undergo carbonamide reaction, resulting in the deepening of the color of the milk and the reduction of nutritional value.

In fact, milk products purchased in shopping malls and supermarkets have been sterilized or sterilized during processing, and can be drunk directly after being bought.