Can milk be scalded in hot water

Milk can be boiled in hot water, but the temperature needs to be controlled to avoid nutrient loss. The heating temperature of milk should not exceed 60 degrees Celsius, as high temperatures may cause protein denaturation and vitamin damage. Proteins in milk are prone to structural changes at high temperatures, forming clots that affect digestion and absorption. Whey protein and casein are temperature sensitive, and prolonged high temperature heating can reduce their bioavailability. The vitamin B group, especially vitamins B1, B2, and B12, is easily decomposed during heating, and the loss increases significantly above 60 degrees Celsius. Although minerals such as calcium are resistant to high temperatures, changes in protein structure may affect the solubility of calcium. The use of water separation heating method can evenly raise the temperature. Placing the milk container in hot water below 60 degrees Celsius and slowly warming it up can not only kill bacteria but also retain nutrients. Pasteurized milk itself undergoes low-temperature treatment and can be simply heated to a comfortable temperature without the need for prolonged high-temperature boiling. Boiling milk directly can lead to significant loss of nutrients and the formation of difficult to digest membrane like substances on the skin. Continuous boiling can cause lactose to char and produce brown substances, reducing sensory quality. Ultra high temperature sterilized milk is prone to excessive protein denaturation due to its instantaneous sterilization at 135 degrees Celsius and repeated heating. For some special populations such as lactose intolerant individuals, although high-temperature heating can partially decompose lactose, it cannot completely solve digestive problems. When milk is heated together with acidic substances, precipitation may occur above 50 degrees Celsius, affecting taste and nutrient absorption. Microwave heating is prone to local overheating, and it is necessary to stir halfway to ensure uniform heating.

It is recommended to let the refrigerated milk warm up to room temperature before heating it over water. The water temperature should be controlled between 40-50 degrees Celsius, and the heating time should not exceed 5 minutes. Choose whole milk for more stable nutrient retention when heated, and drink it as soon as possible after heating to avoid repeated heating. Lactose intolerant individuals can choose Shu Hua milk, while those with weaker gastrointestinal function are suitable for drinking warm low lactose milk. Eating with grains can delay gastric emptying time, improve protein utilization, and avoid stimulating the gastrointestinal mucosa by drinking cold milk on an empty stomach.