What is the reason for the residue of the milk powder, after the milk powder is brewed, there is a p

Due to the surface tension of the solution.

Due to viscosity, more or less foam will be produced when stirring or brewing.

There are two main reasons for the foam produced by the prepared milk powder:

1. Milk powder is rich in protein, such as fresh eggs stirring will also produce bubbles; The stronger the protein activity in milk powder, the easier it is to produce bubbles.

2. Milk powder contains inorganic salts.

class substances and acid ions.

It is also easy to produce bubbles after stirring, such as sodium ions, carbonate ions, and sulfates.

ions, etc., although the content of these substances is very small, it cannot be ignored.

In addition, the foam produced by milk powder preparation is related to many factors such as the temperature of the water, the texture, shape, smoothness of the container, and the strength of stirring or vibration.

Pour water slowly along the wall of the bottle when brewing, and shake the bottle from side to side (instead of shaking the bottle up and down after the lid is tightened) and the foam will be relatively less.

If there are a lot of bubbles in the milk powder, let it go for a while to let the bubbles disappear naturally.

1 It may be that there is a problem with the milk powder, see whether the milk powder is a fake milk powder, the normal milk powder is unlikely to have slag, and it depends on whether it has passed the shelf life;

2 It may also be that the milk powder is not brewed well, you need to see if the water temperature is too high or too low, too high or too low will cause the milk powder to be mixed unevenly. It is recommended that you buy a thermometer to measure the temperature. If the baby drinks such milk powder, it will be difficult to digest, the absorption will not be good, and it will lead to diarrhea in severe cases.

If you want to make milk powder for your baby, you must follow the appropriate temperature at about 45 degrees.

Milk powder is a powder made of animal milk after removing water through scientific and technological means, which can retain the nutritional value of animal milk to the greatest extent. Nowadays, most of the milk powder on the market is made of fresh milk or goat's milk, which is easy to brew and has high nutritional value. But many people will find that there is a precipitated substance like tofu residue when they drink it to the end after the milk powder is brewed, yellow and yellow, what is going on?

Generally speaking, if the milk powder is brewed correctly, there will be no yellow precipitation like tofu residue, if there are any of the following three situations. First, it may be that the water is too cold, the water temperature is not enough, and the milk powder is not completely flushed. Second, it may be that the milk powder is brewed and stirred unevenly, so it is good to stir it evenly with chopsticks or others.

Thirdly, it may be that the temperature of the brewing water is too high, resulting in a yellow sediment like tofu residue after brewing. The main ingredient of milk powder is protein, which is not easy to disperse when it is too cold, and easy to agglomerate when it is too hot, and only when the temperature is right can the milk powder be washed away. Most of the milk powder on the market can be boiled with warm water at 40 to 50 degrees Celsius, but the specific brew should be brewed according to the instructions.

However, there is another possibility, if there is a white sediment after brewing or a paste around the cup that seems to be soaked, it proves that the quality of the milk powder is not good, and you can consider changing the brand of milk powder. Milk powder, like milk, has high nutritional value, can enhance human physique, improve human immunity, and milk powder is specially processed, easier to absorb than milk, it is highly recommended to eat milk powder brewed milk.

After the milk powder is washed, there is a precipitation like tofu residue, which may be due to: 1. The water temperature is too low, and the milk powder is not completely flushed. Second, the milk powder is not stirred evenly, just stir it evenly with chopsticks or spoons. Third, the quality of milk powder is not good, it is recommended to consider changing the brand of milk powder.

After the milk powder is washed, it has precipitation like tofu residue

The main ingredient of milk powder is protein, pay attention to the temperature of brewing, it is not easy to spread when it is too cold, it is easy to agglomerate when it is overheated, and only when the temperature is right can the milk powder be washed away.

Milk powder is a powder made of animal milk after removing water, and its raw materials are generally fresh milk or goat's milk, with high nutritional value, rich in protein, fat, sugar, vitamins and a variety of minerals.

Limb coarse milk powder can be brewed and eaten directly, and can also be used for canned drinks, milk tea, bread, toast, cakes, biscuits, chocolate, milk candy, etc.

The reason for the precipitation of tofu residue after the milk powder is brewed may be caused by the uneven stirring of the milk powder, just use a spoon or chopsticks to stir evenly, and it may be that the temperature of the water is too low, which will cause the milk powder to not be flushed through, it will precipitate like tofu residue, or the quality of the milk powder is not very good, you can change the brand of milk powder to try it to see if there will be precipitation, protein is the main ingredient in the milk powder, so the brewing temperature must be paid attention to. If it's too cold, it's hard to spread out, and if it's too hot, it will clump, so the temperature is only right to make the milk powder evenly, and you can look at how many degrees of water is written on the milk powder can.

When adding milk powder, the order is reversed, and the milk powder is added first and then water, resulting in uneven brewing concentration, so it is powdery and easy to clump.

Correct Brewing Sequence:

1. Clean the bottle, take an appropriate amount of 40-70 degrees and pour it into the bottle (the amount of water buried is determined according to the amount of milk powder).

2. When renting milk powder, choose a brand-specific scale spoon.

3. Take an appropriate amount of milk powder and pour it into warm water.

4. Clamp the bottle tightly with the palm of your hand, roll back and forth in the horizontal direction, and shake the milk powder and water evenly.

There are still powders in the form of milk powder, and there are several situations:

1. If you do not flush it when flushing, you should pay attention to the water temperature and the ratio of milk powder and water.

2. The quality is not up to par, and the normal good milk powder will not appear powder, milk lumps, etc. after shaking well, and you should go to the regular store channels to buy baby milk powder, so as not to buy inferior milk powder, and eat it will have an impact on the baby's health.

The correct way to brew milk powder.

1. Keep the water temperature at 40 degrees Celsius.

It is best to keep the water temperature of the milk powder at around 40 degrees Celsius, too high or too low is not suitable. Brewing milk powder with water that is too hot can damage nutrients (vitamins), causing protein denaturation and inactivation, resulting in inability to absorb.

2. The ratio of milk powder to water should be mastered.

Under normal circumstances, 1 level scoop of milk powder and 30ml of water. Generally, there are instructions on the jar of milk powder, remember to read the instructions in detail before use, 1 level scoop should not be too much and not too little, and the spoon is level. Milk powder that is too thick or too thin is not good for the baby.

3. Pay attention to the order of preparation.

The correct order to prepare infant formula is to add formula to warm water. Many novice parents tend to do the opposite, pouring the milk powder into the bottle and then brewing it with warm water, which will cause the milk powder to wet unevenly, appear clumps and dissolve inadequately. The brewed milk is difficult for the baby to digest, resulting in food accumulation.

Add water first, add milk powder when the water temperature is 40-50 degrees, shake clockwise, do not shake up and down. Shake it a few more times. If there are particles in it, it is normal, not that it has not been brewed well, but that the solubility of the milk powder is not particularly good.

Of course, the solubility of milk powder cannot be completely linked to the quality of milk powder, and the good solubility is generally due to the addition of co-solvent (maltodextrin).

Is there a white residue in the bubbled milk powder? In the process of brewing milk powder, parents may encounter some problems, such as sediment during brewing, does this mean that the quality of milk powder is not good? This article will answer the questions for you.

Some of the original imported milk powder will have precipitation.

Some of the original imported milk powder, the milk powder does not add co-solvent orange hunger, compared with other milk powder, it will be more difficult to brew, and even will produce sediment, and there will be hanging on the wall.

It could be brewed in the wrong way.

In the process of brewing milk powder, if it is not in accordance with the correct brewing method, such as putting milk powder first, and then putting water to prepare; Or the milk powder is not shaken well, etc., it is possible that the milk powder will produce sediment after brewing.

It is recommended that you learn how to brew milk powder correctly before brewing it.

(Recommended reading: How to brew milk powder? The correct way to brew the milk powder without the bridge).

It may be a problem with the quality of milk powder.

Generally, milk powder will not produce sediment after brewing according to the correct brewing method, and if it is a milk powder brand with unguaranteed quality, it is necessary to be wary of whether there is a problem with the quality of the milk powder itself.

It is recommended that everyone buy milk powder through regular channels and guaranteed stores to avoid buying fake milk powder.

Milk powder has more lactose and fat.

Milk powder has a lot of fat and lactose, which can also lead to sediment during brewing, which is normal and not a problem with the quality of milk powder.

If you are not sure, it is recommended to contact customer service or ask someone around you who has consumed the same milk powder immediately after the sediment appears.