How long does the raw milk boil?

Nowadays, many people like to buy fresh milk, feel fresh milk, have high nutritional value, and there are no other additives. However, fresh milk cannot be consumed directly after it is purchased. It must be cooked and boiled. How long does the raw milk boil? If you do not want the nutrient loss of milk and achieve the purpose of sterilization, we must master the heat! How long does the raw milk boil? Xiaobian introduces you.

How long does the raw milk boil?

Raw milk contains a certain amount of microorganisms, even pathogenic bacteria, and is easily contaminated by bacteria during squeezing, loading, and transport. It cannot be directly consumed. If you drink it, you must boil and boil. Raw milk must be boiled three times before drinking, otherwise the surviving bacteria will invade the body and cause bacterial infections, fever, dysentery, or skin allergies.

How long does it take to make milk?

The raw (bulk or freshly squeezed) milk is boiled for 3-5 minutes after it is boiled for sterilization purposes. The packaged milk sold in the market is sterilized before leaving the factory. If you want to save time, use a microwave oven (250ml of milk usually takes 1 minute 30 seconds), but be sure to pour the milk into a container suitable for microwave heating.

Milk is suitable for cooking and cooking. Cooking with milk for a long time takes a long time. Vitamins and other nutrients in milk are easily destroyed by air oxidation, which reduces the nutritional value of milk.

However, it should be noted that milk should not be boiled with high temperature for a long time. Some people cook milk for a long time in order to disinfect completely. This is wrong. Milk is rich in protein, and when heated, the colloidal protein particles in milk change greatly. Dehydration occurs when the milk is heated to 60-62°C, where the protein particles change from a sol state to a gel state, followed by the precipitation; when the temperature reaches 100°C, the lactose in the milk begins to coke. The milk turns brown and gradually decomposes to produce lactic acid, while producing a small amount of formic acid, which makes the milk acidic. In this way, not only the color, smell and taste of milk deteriorate, but also the nutritional value is greatly reduced.

In addition, milk also contains some very unstable phosphates, which turn into insoluble neutrals at high temperatures. Phosphate precipitates and affects the quality of the milk. Therefore, milk should not be simmered and boiled, but do not boil over high temperatures for a long time.

The best way is to boil it after the fire and quickly remove it. The milk that pours will fall and put it on the stove. Cook it for 3 minutes. This will not only preserve the nutrients but also kill the germs. It is the best of both worlds.

Four ways to properly cook fresh milk are most beneficial to health

1, milk and milk can not

Although both soymilk and milk need to be heated and boiled for drinking, the ingredients are different and cooking requirements are different. Soymilk contains trypsin inhibitors that stimulate gastrointestinal and trypsin activity. This ingredient needs to be heated in a 100°C environment for several minutes to be destroyed. Otherwise, without completely boiled soybean milk, it is easy to cause poisoning after eating. Milk can only be boiled at low temperatures. If boiled at high temperatures, protein and vitamins in milk will be destroyed, thus reducing the nutritional value of milk. Since the temperature required for milk and nutrients to reach an edible level is different, the former requires a longer period of time for boiling and the latter should not be overcooked. So milk and milk are not suitable for cooking, otherwise it will reduce the nutritional value and cause harm to the human body.

2, milk can not be cooked for a long time

It is common practice for most people to cook boiled milk with mild fire. It is thought that such milk will not overflow, but because this takes a long time, vitamins and other nutrients in milk are easily oxidized and will also follow. The steam slips away a lot, which reduces the nutritional value of milk.

3, the heat of milk should not be stored for a long time

Bacteria will multiply when the temperature is right, causing the milk to spoil. Therefore, boiled milk is consumed immediately when the temperature is appropriate, and it should not be stored for a long time.

4, the correct method of cooking milk

The correct way to cook milk is to use the fire to boil, turn off the milk after boiling, roll and then heat, so repeated 3 to 4 times, boiled milk in this way, you can not only kill the bacteria in fresh milk, but also can reduce nutrition Loss of ingredients.

In addition, the bagged milk is usually treated with high temperature sterilization, so it is sufficient to reach the proper temperature. Heated bagged milk can be placed in a boiled hot water and left for a while. When the temperature is palatable, it can be drunk. But do not heat the bagged milk in boiling water, because the packaging material of the bagged milk will produce a chemical reaction at 120 degrees, forming an unhealthy and toxic substance.

5, milk can not be boiled with sugar

Many people are accustomed to adding some sugar when cooking milk. They think that the boiled milk is sweet and tasty. In fact, this practice is wrong.

Because sugar is added to boiled milk, lysine and fructose in milk produce a toxic substance, fructose lysine, under high temperature. This substance can not only be digested and absorbed by the human body, but also will cause harm to human health. After people drink this kind of milk, there will be gastrointestinal discomfort, vomiting, diarrhea and other symptoms. Children often drink milk boiled with sugar, which is very detrimental to intellectual development.

After milk boils, can I still drink?

There is a white "clot" after milk heating for the following two reasons.

1. Some of the proteases present in milk alter the structure of proteins in milk, thereby destroying the stability of milk and causing denaturation and condensation during heating. This is mainly due to improper storage of milk, such as storing milk in a high temperature environment for a long time. Although this kind of milk has not passed the shelf life, it is not recommended for drinking.

2. The proliferation of residual microorganisms in milk leads to a change in the acidity of the milk, which further destroys the stability of the milk and causes a "clot" after boiling. This kind of milk has spoiled and is more commonly found in milk that has expired.

In short, milk that has "clotted" after heating is not recommended for drinking. In addition, deteriorating milk may “bump” and there are odors or floes before heating. Consumers must pay special attention.

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