Raw milk is boiled. Are the nutrients still there?

Boiling raw milk won't make any difference.

Raw milk without any sterilization treatment may contain potential pathogenic microorganisms. Because raw milk will inevitably be polluted by internal or external factors in the whole production process of dairy farming and milking, the application of heat treatment technology can eliminate many potential risks and effectively protect people's health and safety.

Regarding the nutritional value of milk, distinguished professor, "Changjiang Scholar" and Zhang Heping, director of the Dairy Processing Laboratory of the National Dairy Technology System, jointly conducted experiments with many authoritative universities such as Inner Mongolia Agricultural University and China Agricultural University.

This experiment proves that there is no difference in the absorption and health care effects of protein and calcium, the most important nutrients ingested by human body from milk with different processing techniques. The main nutrient in milk is protein, and the basic structure of protein is amino acid. No matter what processing method is used, the composition of amino acids will not change.

Extended data

The nutrients in milk that are afraid of high temperature are mainly some water-soluble vitamins and minerals, such as calcium, lactose and protein. If the cooking time is short, the change will not be great.

From the comparative test results, there is no significant difference in the main nutritional components of milk before and after cooking. That is to say, if the cooking time is around 1 minute or less, the nutritional impact is not significant.

It should be noted that long-term continuous high-temperature heating will destroy the protein in milk and make it change from sol to gel. Therefore, it is recommended that you heat milk at high temperature not to exceed 1 min at most, so as to ensure that the nutrients in milk are not destroyed to the greatest extent.

The more fragrant the milk, the better. In fact, the milk is very light and has a faint smell of frankincense. However, many enterprises have introduced the concept of essence, adding thickener and essence. Many consumers mistakenly think that milk should be fragrant, while real pure milk is considered tasteless or watered.

Baidu encyclopedia-pasteurized milk

Baidu encyclopedia-ultra-high temperature sterilized milk