Can pure milk be heated directly in water

Pure milk can be heated directly in water, but the temperature needs to be controlled to avoid nutrient loss. Heating at high temperatures for a long time may damage proteins and vitamins. It is recommended to heat them separately or use a microwave for short-term heating. When heating pure milk directly, excessive water temperature or heating time can cause whey protein denaturation, forming sediment and affecting taste. The vitamin B group and vitamin C in milk are heat sensitive, and continuous boiling may reduce their nutritional value. Cross water heating can uniformly raise the temperature to around 60 degrees Celsius, achieving both bactericidal effect and reducing nutrient loss. Heat on high heat in the microwave for 30 seconds and stir to avoid local overheating. Pasteurized milk itself is sterilized and can be consumed by simply warming it up. In special circumstances where rapid heating is required, milk can be poured into a heat-resistant container and stirred in hot water below 80 degrees Celsius. Avoid using aluminum utensils for direct heating, as metal substances may precipitate in acidic environments. Lactose intolerant individuals are more easily digested after heating, but boiling may exacerbate protein coagulation. If milk has been stored for a long time after opening, heating it to boiling can kill some bacteria, but the loss of nutrients is more significant.

It is recommended to choose a mild heating method for daily milk consumption, and pairing it with grains or bread can delay gastric emptying time and improve calcium absorption rate. After removing the refrigerated milk, let it stand for a moment before heating it up to avoid significant temperature differences that may cause changes in protein structure. People with dairy allergy should avoid drinking, and people with diabetes should pay attention to the choice of sugar free milk. Drink as soon as possible after heating, repeated heating will accelerate the oxidation and decomposition of nutrients.