Some people think that the higher the temperature is, the better the boiled milk can destroy the bacteria in the milk. Actually, this is unscientific. Because when milk is heated to boiling, the lactose in the milk is coked and decomposed into lactic acid and formic acid. The longer the boiling time, the higher the temperature and the more the lactose component is destroyed. Therefore, the time for cooking milk should be shorter and the temperature should be lower. The ideal temperature should be controlled at about 75 degrees. When the small ripples appear on the surface of the milk, it is kept for 20 seconds using a slow fire. In this way, the damage to the nutrients in the milk can be reduced to a minimum, and the purpose of disinfection can also be achieved.
Similarly, when reconstituting whole milk powder, the temperature is not too high, because the vitamin C in milk powder will be destroyed as the temperature increases. Therefore, when formulating powdered milk, you should not use boiling water. You should cool the cold water on that day to about 75 degrees and use warm boiled water to make powdered milk.
Similarly, when reconstituting whole milk powder, the temperature is not too high, because the vitamin C in milk powder will be destroyed as the temperature increases. Therefore, when formulating powdered milk, you should not use boiling water. You should cool the cold water on that day to about 75 degrees and use warm boiled water to make powdered milk.