Milk may get some vitamin D

70 ℃ when the three minutes, 60 ℃ time with 6 minutes. If boiling, the temperature reached 100 ℃, the lactose in milk will be coking phenomenon, and caramel can induce cancer. Secondly, after boiling the milk in the precipitation of calcium phosphate occurs, which reduces the nutritional value of milk. 9, bottled milk in the sun drying, increase the vitamin D and some parents learned from the ad: calcium also supplement vitamin D, and vitamin D intake of more than the sun is a good way, so they fill a prescription side according to the bottled milk go into the sun drying. In fact, doing more harm than good. Milk may get some vitamin D, but lost the vitamin B1, vitamin B2 and vitamin C. Because these three nutrients in the sun will break down, resulting in partial or total loss of; and, in the sun will ferment lactose, so that deterioration of milk. 10, the condensed milk instead of condensed milk is a milk product, is the original capacity of fresh milk, evaporated to 2 / 5, then add 40% sucrose made canning. Was subject to This is clearly wrong. Sweet condensed milk, you must add 5 to 8 times as much water to dilute. But when the sweet taste to meet the requirements, often the concentration of protein and fat than fresh milk dropped by half, if fed infant growth and development of course can not meet their needs, they can also cause weight gain, pale, vulnerable or sick. If condensed milk by adding water, so close to the concentration of protein and fat fresh milk, so will the high sugar content, with such a In addition, if the child used to the taste too sweet, would later complementary feeding difficult. Health literacy