Tips for heating fresh milk do not lose nutrients so that it can serve the needs of drinking hot milk, while preserving the beneficial nutrients in milk for the body. Try it out!

Improper heating of raw milk will seriously destroy the nutrients and beneficial substances contained in milk. If you want to heat fresh milk without losing nutrients, refer to the tips below!

firstHeat fresh milk in a pot on the stove

Many people use the microwave to heat fresh milk because they think it’s safe and convenient. However, when using the microwave you can’t stir fresh milk during the cooking process, this cause protein and fat in fresh milk to be easily precipitated or clinging to the side of the cup lose nutrients. Not to mention microwave ovens can also be dangerous if used incorrectly.

Ideally, you should use a pot and boil milk on a gas or electric stove to be able to adjust the appropriate heat and easy to stir during heating, preserving nutrients well.

Heat fresh milk in a pot on the stoveHeat fresh milk in a pot on the stove

2Use big fire

Because I want to avoid milk It overflows when boiling, so many people think that boiling fresh milk with low heat will kill bacteria and help milk not lose quality. This is completely wrong!

When boiling milk on low heat, the cooking time will be prolonged and the nutrients in the milk are destroyed by oxygen. Ideally, you should bring to a high heat and when the fresh milk has just bubbled, turn off the heat immediately. This way both preserves the nutritional composition of the milk and has an antiseptic effect without worrying about the milk spilling when boiling.

Use big fireUse big fire

3Quick boil in 3 – 6 minutes

We can Boil fresh milk for 3 minutes at 70 degrees C or for 6 minutes at 60 degrees C.

When milk is in 60 – 62 degrees C start to have dehydration phenomenon, protein particles from liquid colloidal to solid colloidal form and settle. If we Boiled to 100 degrees Celsius, lactose contained in milk can be burned and is easy to cause cancer.

LIVE 100 degrees Celsius, The sugar in the milk also begins to flow, so the milk will turn brown and gradually break down into lactic acid, producing formic acid, making milk sour, affecting the taste of milk.

In addition, the amount of calcium in milk when boiled can be precipitated, reducing the nutritional value. Therefore, fresh milk should only be boiled, not for a long time.

During the cooking process, you should stir the milk well and Gently heats milk evenly, dissolves fats and proteins, helps protect nutrients and kills bacteria.

Fresh milk can be precipitated, changed taste, harmful substances if boiled for a long time under high temperatureFresh milk can be precipitated, changed taste, harmful substances if boiled for a long time under high temperature

4Do not add sugar to raw milk before or during boiling

If you add sugar to fresh milk before boiling or when the milk is boiling you will cause lysine in milk and sugar to react under high heat, producing glucose-based lysine, which harmful to the body.

The correct way to do it is After boiling fresh milk, if you want to add sugar, add sugar while the milk is still hot.

Do not put sugar in fresh milk that is boiling on the stoveDo not put sugar in fresh milk that is boiling on the stove

Fresh milk is a rich source of nutrients for the body. If you have a hobby or habit of drinking hot milk, learn to boil milk properly so as not to destroy or lose nutrients in milk!