What happens when milk is boiled in water

Mixing milk with boiling water may cause protein denaturation, but it usually does not pose a significant health hazard. Excessive mixing temperature may damage some nutrients, affecting taste and digestion and absorption efficiency. Proteins in milk undergo structural changes at high temperatures, forming flocculent precipitates. This denaturation is a physical property change that does not produce toxic substances, but may reduce the bioavailability of proteins. Lactose and minerals have strong high temperature resistance, and the impact of boiling water on them is relatively small. Vitamin B group and heat sensitive components such as vitamin C may be partially lost, but milk itself is not the main dietary source of these vitamins.

Some people may experience gastrointestinal discomfort when drinking high-temperature brewed milk, which is related to the slower digestion rate after protein denaturation. Lactose intolerant individuals need to pay more attention to temperature control, as overheating may worsen bloating symptoms. Infant formula milk powder should be brewed strictly according to the instructions, while regular milk is recommended to use warm water at around 60 degrees Celsius. When milk and medication are taken together, high temperatures may affect the stability of certain medications, and it is necessary to follow medical advice to take them at regular intervals.

Daily consumption of milk can choose pasteurized refrigerated milk to avoid repeated heating that damages nutrition. When brewing milk powder, prioritize using water at 40-50 degrees Celsius and stir thoroughly to avoid clumping. Lactose intolerant individuals can choose to consume fortified milk or in combination with grains, while gastrointestinal sensitive individuals should avoid consuming dairy products that alternate between cold and hot on an empty stomach. Pay attention to individual tolerance, and seek medical attention promptly if persistent diarrhea or allergic reactions occur.