牛奶的加热以刚沸为度,如果是婴儿食用,可用文火再煮2～3分钟.牛奶久煮,理化性质会发生一系列改变,如蛋白质变性出现凝固沉淀,奶褐变,色、香、味下降等.营养成分,尤其是维生素也会有一定损失.近年还发现,普遍存在于奶中具有防止婴儿腹泻作用的 Milk to just boil for the degree of heating, if it is baby food, you can use simmer for 2 to 3 minutes. Milk for a long time, physical and chemical properties of a series of changes, such as protein denaturation coagulation precipitation, brown hair change, color, Taste, etc. Nutritional components, especially vitamins, will also have some losses in recent years also found that there is widespread in the milk with the role of preventing infant diarrhea