Can I drink the milk when it's hot

Milk can be heated before drinking, but attention should be paid to the heating method and temperature control to avoid nutrient loss. When heating milk, the temperature should not exceed 60 degrees Celsius. High temperatures can cause whey protein denaturation, calcium precipitation, and partial vitamin damage. Pasteurized milk itself has been sterilized and can be consumed directly by heating it slightly to a warm temperature; refrigerated fresh milk can be heated separately or in a microwave for a short period of time to avoid boiling. Drinking warm water may alleviate gastrointestinal discomfort in lactose intolerant individuals, as some lactose will decompose with increasing temperature.

In special circumstances, boiling is required when mixing milk powder or making hot drinks, but it may result in the loss of some B vitamins and active proteins. Repeated heating or prolonged insulation can accelerate nutrient loss. It is recommended to drink as soon as possible after heating. If milk is refrigerated for more than 24 hours after opening, it should be thoroughly heated and sterilized before drinking.

For daily consumption of milk, it is recommended to choose warm water at 40-50 degrees Celsius and heat it in a cup, which can retain nutrients and avoid cold stimulation. When matching with grain or bread, milk can be slightly heated to improve the taste, but it should be noted that diabetes patients should avoid eating with high sugar foods after high temperature heating. People with milk protein allergies should avoid drinking it regardless of temperature, and those with weak gastrointestinal function can choose to supplement Shuhua milk in small amounts and multiple times after heating.