Can I drink pure milk stewed for two hours

Stewed pure milk for two hours is generally drinkable, but its nutritional value may decrease. Long term stewing may cause protein denaturation and vitamin loss, but it does not produce harmful substances. If the milk is not spoiled and stored properly, it is safe to drink. Whey protein and casein in milk undergo structural changes at high temperatures, affecting digestion and absorption rates, but do not completely lose nutrients. During the stewing process, some B vitamins and vitamin C may be destroyed, but minerals such as calcium can still be retained. Controlling the heat to avoid boiling can reduce nutrient loss, and simmering over low heat for two hours usually does not cause milk to become burnt or bitter. If the stewing container is not clean or the storage temperature is not appropriate, milk may breed bacteria and cause spoilage. When layering, clumping, and sourness occur, drinking should be stopped. People with lactose intolerance may still experience bloating when drinking milk that has been heated for a long time, as high temperatures cannot break down lactose. Using the method of stewing in water can better preserve the characteristics of milk.

It is recommended to choose pasteurized milk for stewing, and consume it as soon as possible after opening. When paired with ingredients such as red dates and goji berries, the heating time can be shortened to 30 minutes. Children and those with weak gastrointestinal function can mix and check the properties before drinking to avoid drinking large amounts of long stewed milk at once. Milk should be refrigerated and used within its shelf life for daily storage, as high temperatures can accelerate the spoilage process.