About milk

Some people think that the more concentrated milk, the body get more nutrition, which is unscientific. Second, do not not digest milk sugar, is many people's "consensus." Sugar in order to increase the supply of carbohydrate calories, but must be quantitative, usually per 100 ml of milk with 5 to 8 grams of sugar. Riga Sugar milk what is good? Preferably sucrose. Sucrose into the digestive tract break down after being digested, absorbed into the body into glucose. Sweetness of low glucose, with a lot more than the provisions of the scope and easy. There is also a question of when the sugar. The sugar and milk together, heating, so that the lysine in milk and sugar will be at a high temperature (80 ℃ ~ 100 ℃) react to produce harmful substances lysine glycosylation. This substance not only will not be absorbed by the body, but also hazardous to health. Therefore, we should first boil the milk to warm air (40 ℃ ~ 50 ℃), the sugar Add milk and then dissolved. Typically, the temperature of sterilized milk will not be high, 70 ℃ when 3 minutes, 60 ℃ at 6 minutes. If boiled, the temperature reached 100 ℃, the lactose in milk coking phenomenon will appear, and the caramel can induce cancer. Secondly, after boiling milk calcium phosphate precipitation phenomena occur, thereby reducing the nutritional value of milk. Condensed milk is a milk products, fresh milk is to evaporate to the original capacity of 2 / 5, and then adding 40% of the tank made of sugar. It was subject to "are the essence of any concentration effect", then the milk instead of condensed milk. To do so is clearly wrong. Sweet condensed milk, we must add 5 to 8 times of water to dilute. However, when the sweet to meet the requirements are often the concentration of protein and fat also dropped by more than half of fresh milk. If condensed milk added to water, so that the concentration of protein and fat close to fresh milk, then the sugar content will be high.
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