Can milk be heated with hot water

Milk can be heated with hot water, but it is necessary to avoid boiling at high temperatures for a long time. The main heating methods for milk include water-resistant heating, short-term microwave heating, constant temperature milk mixer temperature control, low-temperature slow boiling, rapid high-temperature boiling, etc. The protein and vitamins in milk are easily destroyed at high temperatures, especially the B and C vitamins, which are sensitive to heat. Cross water heating can evenly raise the temperature to around 60 degrees Celsius, avoiding local overheating and nutrient loss, suitable for infants and young children to drink. Microwave heating should be done at low to medium power, with each heating lasting no more than 30 seconds and stirring to prevent protein denaturation and clumping. The constant temperature milk mixer can accurately control the temperature at 40-50 degrees, retain active substances such as immunoglobulin, and is suitable for repeated heating needs. Low temperature slow cooking refers to placing milk in a heat source at 50-60 degrees Celsius and slowly heating it up, which can effectively maintain the state of calcium dissolution. Rapid high-temperature boiling can cause lactose to char and produce brown substances. Although it does not affect safety, it can reduce taste and nutritional value.

In special circumstances, attention should be paid to the selection of heating methods. Pasteurized milk itself undergoes heat treatment, and secondary heating above 75 degrees may damage the added vitamin D. Heating lactose intolerant individuals to around 50 degrees can improve tolerance, but high temperatures can exacerbate whey protein coagulation. Boiling high-fat milk for a long time may cause the rupture of the fat globule membrane and result in layering. Due to dehydration treatment, it is recommended not to exceed 70 degrees Celsius when mixing with hot water to prevent the inactivation of lactoferrin in reconstituted milk. The mixed milk with added probiotics must be heated strictly according to the packaging instructions.

It is recommended to use a thermometer to monitor the daily heating of milk and maintain the final drinking temperature at 40-50 degrees Celsius. After taking out the refrigerated milk, it can be left to stand for a moment before heating it over water to avoid protein precipitation caused by excessive temperature difference. The appearance of flocculent substances after heating may indicate sourness and deterioration, and drinking should be stopped. The lactose intolerant can choose the soothing milk, and the diabetes patient should choose the low-fat milk for heating. Pay attention to selecting glass or ceramic materials for heating containers to avoid the release of harmful substances from plastic products when exposed to heat. When consumed with grains, it is advisable to increase the temperature appropriately to promote starch gelatinization, but it should not be eaten with acidic fruits to prevent protein coagulation.