It's best to boil boxed milk in boiling water for a few minutes

Blanching boxed milk in boiling water for 3-5 minutes can achieve moderate heating effect, ensuring safe drinking and avoiding nutrient loss. Boxed milk is usually sterilized using ultra-high temperature technology and can be consumed directly. Short term heating can improve palatability, and a 3-5 minute hot water bath can raise the temperature of milk to 40-50 degrees Celsius, close to the comfortable drinking temperature for the human body. This temperature range will not damage the whey protein and vitamin B family in milk, and the calcium absorption rate is relatively high. When heating, it is necessary to keep the packaging intact to avoid damage to the aluminum foil layer causing metal ions to seep out. Choose hot water with a temperature range of 60-80 degrees Celsius for more uniform heating effect. If heated for more than 10 minutes, continuous high temperature may cause partial lactose coking and produce brown sediment. Long term exposure to high temperatures can lead to the degradation of thermosensitive nutrients such as vitamin C, and changes in protein molecular structure can affect digestion and absorption. There may be a risk of trace aluminum migration when aluminum foil packaging is soaked in boiling water for a long time. Special populations such as lactose intolerant individuals should control heating time, as high temperatures may exacerbate bloating symptoms.

Milk should be consumed as soon as it is heated, avoiding repeated heating or prolonged storage. It is recommended to remove refrigerated milk in advance and let it stand at room temperature before heating to reduce the impact of sudden temperature changes on its nutritional content. Eating with whole wheat bread or nuts can slow down gastric emptying and improve protein utilization. People with dairy allergies can use plant-based milk as a substitute, and the heating time should also be controlled. It is recommended to choose pasteurized fresh milk for daily consumption, as it retains more complete nutrients and requires less heating.