在日常生活中,一定有很多朋友喜欢将牛奶加热后饮用。那么,牛奶到底需不需要加热呢?首先让我们看一看牛奶加热后的变化吧。1.牛奶中的蛋白质在高温加热后,会由溶胶状态变成凝胶状态,出现沉淀物,从而营养价值降低。2.牛奶中含有乳糖,牛奶经过高温加热后会产生乳酸、醋酸、甲酸,打破了离子的平衡,使牛奶变棕色,还会出现焦化现象。3.牛奶中的脂肪虽然在高温的情况下不会发生化学变化,但其中的球蛋白与脂肪结合后,使得稀奶 In daily life, there must be a lot of friends who like to drink milk after heating. So, milk in the end need to heat it? First let us take a look at the changes after the milk heating it. 1. The protein in milk after heating at high temperature, from the sol state into a gel state, the emergence of sediments, thus reducing the nutritional value. 2. Milk contains lactose, milk after high temperature heating will produce lactic acid, acetic acid, formic acid, breaking the balance of ions, brown milk, but also the phenomenon of coking. 3. Although the fat in milk in the case of high temperature does not occur chemical changes, but the combination of globulin and fat, making the milk