How is it better to heat milk

It is recommended to use water-resistant heating or short-term microwave heating to heat milk, in order to avoid high temperature boiling and damaging nutrients. There are mainly five methods: water separation heating, microwave heating, low heat heating in the milk pot, constant temperature milk mixer heating, and steam heating.

1. Cross water heating

Pour the milk into a heat-resistant container and slowly heat it up in a hot water basin, keeping the water temperature below 60 degrees. This method can evenly heat and avoid local overheating, retain the vitamin B group and whey protein activity in milk, and is suitable for infants and young children or people with gastrointestinal sensitivity.

2. Microwave Heating

Use low to medium power heating for 30 seconds, then stir and repeat until the appropriate temperature is reached. Attention should be paid to using microwave specific containers and removing the aluminum foil seal to avoid sparks caused by metal materials. Short term intermittent heating can reduce nutrient loss, but it is necessary to prevent protein denaturation and clumping caused by overheating.

3. Heat the milk pot over low heat

Use a thick bottomed stainless steel pot to heat over low heat, stir while heating until small bubbles appear at the edge of the pot, and immediately turn off the heat. Controlling the temperature below 70 degrees Celsius can maximize the retention of calcium and immunoglobulin, avoiding prolonged boiling that can cause lactose coking.

4. Constant temperature milk mixer heating

The dedicated milk mixer can accurately control the temperature within the range of 40-50 degrees, and the automatic insulation function avoids repeated heating. This heating method has the best nutritional protection effect on breast milk or formula milk, but regular cleaning is necessary to prevent bacterial growth.

5. Steam Heating

Indirect heating is achieved through the steam generated by the coffee machine's steam stick or steamer, with a stable temperature of around 60 degrees Celsius. Steam heating can maintain the original flavor of milk and is suitable for making beverages such as latte, but it requires professional equipment and a longer heating time.

Heated milk should be consumed as soon as possible to avoid bacterial growth caused by prolonged storage. Before heating refrigerated milk, it can be left at room temperature for a moment to reduce the temperature difference. It is recommended to consume the opened milk within 24 hours. Special populations such as infants and young children should choose pasteurized milk, and the temperature should be tested after heating to prevent burns. Lactose intolerant individuals can try low-temperature and slow heating methods, which can help alleviate gastrointestinal discomfort. In daily life, fortified milk rich in vitamin D can be chosen, and when heated, it can be paired with whole wheat bread and other foods to promote calcium absorption.