Can canned milk be heated with boiling water

Canned milk can be heated with boiling water, but it is important to control the temperature and time to avoid nutrient loss or packaging deformation. Heating milk at too high a temperature may cause protein denaturation and vitamin damage, and direct contact of metal cans with boiling water may also affect sealing. Canned milk uses high-temperature sterilization technology and can be consumed directly. Heating is only used to enhance palatability. It is recommended to place the unopened container in hot water at around 80 ℃ and heat it with water in between for 5-8 minutes to avoid boiling it directly. Metal cans have strong thermal conductivity, and water temperatures exceeding 90 ℃ may cause a sudden increase in pressure inside the can, posing a risk of tank expansion. Some lactose intolerant individuals may experience increased gastrointestinal discomfort when drinking hot milk, and can switch to slow heating with 50 ℃ warm water. Special packaging of formulated milk or milk containing beverages requires extra attention to ingredient stability. Products containing ingredients such as vitamin C and probiotics can significantly reduce the content of active substances at high temperatures. The epoxy resin coating on the inner wall of the iron can may release trace amounts of bisphenol A substances at sustained high temperatures. It is recommended to heat products in glass bottles for infant and toddler food. Canned milk that has been opened should be consumed daily, as repeated heating can accelerate bacterial growth.

The constant temperature water bath method can be used for daily heating. The tank can be placed upright and soaked in hot water, and shaken regularly to ensure even heating. Eating with grains or bread can delay lactose absorption and reduce gastrointestinal irritation. Dairy products need to be refrigerated after opening, and only need to be warmed to around 40 ℃ before drinking again. Prolonged exposure to high temperatures can cause fat stratification and a fishy taste. Special groups such as diabetes patients should choose sugar free products, and gout patients should avoid eating with high purine foods.