Milk should not be cooked at high temperature for a long time. When milk is heated, the glial protein particles in milk will change, dehydrate at 60 ~ 62 degrees Celsius, turn into gel state, and then precipitate. When the temperature reaches 100℃, the lactose in milk will be coked, and the taste loss of milk will be greater. So milk should not be cooked for a long time.
Avoid using slow fire when boiling milk. It takes a long time to cook milk with slow fire, and vitamins and other nutrients in milk are easily destroyed by oxidation, thus reducing the nutritional value of milk.
Hot milk should not be stored in a thermos. With the passage of time, the temperature of hot milk will drop, and when the temperature is suitable, bacteria will multiply in large numbers, making milk rancid and deteriorated. Therefore, boiled milk should be drunk immediately after it is slightly cold and should not be stored for a long time.
Boil the milk first without sugar. Some people are used to boiling milk with sugar, which is not good. Because lysine and sugar in milk will react at high temperature.