Why do fresh goat milk have some floating objects like tofu residue after cooking?

Why do fresh goat milk have some floating objects like tofu residue after cooking?

If you put too much salt, the protein in the milk will solidify and turn into bean curd residue. Goat milk is divided into goat milk and goat milk. The content of protein, fat and minerals in dry matter of goat milk is higher than that of breast milk and milk, and lactose is lower than that of breast milk and milk. The smell of mutton comes from the smell of sheepskin and some chemical components in goat milk.

Experts suggest that people and babies with allergies, gastrointestinal diseases, bronchitis or weak constitution are more suitable for drinking. The vitamins and trace elements in goat milk are obviously higher than those in milk. Some countries in the United States and Europe believe that goat milk is a good nutrient. The price of fresh goat milk in Europe is 9 times that of milk.

The reason why fresh goat milk looks like bean curd residue after cooking may be that the high temperature during heating changes the coagulation characteristics of protein; In addition, if some salt is added in the heating process, it may also lead to fresh goat milk turning into bean curd residue. After goat's milk turns into bean curd residue, it shows that the nutrients inside have changed. Goat milk was not nutritious before. If you drink it again, it will only bring discomfort to your stomach. So, in the face of this situation, remember not to eat any more.

In order to prevent fresh goat milk from turning into bean curd residue during cooking, it is necessary to master the cooking methods of fresh goat milk. Every time you add fresh goat milk, just keep boiling for one minute, and the temperature should be reduced immediately. After the temperature drops, it should be reheated. This process can be repeated for three times, which can not only completely remove the bacteria and germs in fresh goat milk, but also effectively preserve the nutrients in fresh goat milk and avoid the coagulation and solidification of protein in fresh goat milk.

When cooking goat's milk, we must shorten the cooking time of goat's milk to prevent the precipitation of goat's milk from destroying its nutritional value. Put goat's milk into a pot and heat it until it boils, keep it for one minute, turn off the fire and cool it, then boil it and cool it. Repeat three times. Can reduce bacteria in goat milk. The correct way is to put goat's milk in a pot and heat it repeatedly to boil. Don't keep boiling and heating. Turning off the fire and cooling down is the right way.

1, the method of cooking goat milk

1, heating to boiling, keeping for one minute, and then cooling to make the milk return to non-boiling state.

2, heating to boiling, keep for one minute, reduce the temperature, repeat three times, you can eat. This method is mainly to destroy the bacteria and viruses of livestock carried in milk, which is called disinfection.

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