Can milk be heated in a kettle

Milk can be heated in a kettle, but there are risks of nutrient loss and safety hazards. When the heating temperature of milk exceeds 60 degrees Celsius, protein is volatile, and residual scale in the kettle may contaminate the milk. Directly pouring milk into a hot water kettle for heating can cause local high temperatures, damaging heat sensitive components such as whey protein and immunoglobulin, and reducing nutritional value. Heating a hot water kettle is difficult to accurately control temperature, and the lactose in milk is prone to coking and producing harmful substances after boiling. Long term use of stainless steel water kettles may result in mineral deposits adhering to the inner wall, which can combine with calcium in milk to form sediment and affect absorption. The original intention of designing an electric kettle is to boil water rather than heat dairy products. The fat and protein in milk may adhere to the heating tube, forming dirt and accumulating bacteria over time. Some hot water kettle materials may release metal ions, which react with milk ingredients to produce an unpleasant odor. After heating milk with a hot pot, it is necessary to thoroughly clean it to avoid residual milk stains, spoilage, and contamination of subsequent drinking water.

It is recommended to use water-resistant heating or a specialized milk pot for low-temperature slow heating, with the temperature controlled at 40-50 degrees Celsius. Heated milk should be consumed as soon as possible to avoid further loss of nutrients due to repeated heating. You can choose to drink pasteurized room temperature milk directly in daily life, which retains nutrients and does not require heating. If it is necessary to use a hot water kettle for heating, ensure that the kettle body is thoroughly cleaned and poured out immediately after heating to avoid prolonged high temperature storage.