Milk, cooked

Introduction:

The cooking process of the milk changes the taste, the structure of the milk proteins and the content of nutrients.

Use/Preparation:

Cooked milk can be used as an ingredient in desserts, puddings, cakes, cheese, yoghurt and other dairy products and drinks such as cocoa or chai tea. The use of cooked milk can help to improve the texture and flavour of certain dishes.

Health:

While cooking helps to kill harmful bacteria, it can also partially or completely destroy some heat-sensitive vitamins and enzymes. In addition, the structure of milk proteins changes so that they may no longer be fought by the immune system, which can be helpful if you have a mild intolerance to milk protein. To achieve this effect, the milk must be boiled for at least 30 minutes. It is then cooled and the skin removed.

Alternatives:

Oat milk, rice milk, soy milk, coconut milk, sesame milk or almond milk as well as milk from other animals can be used as substitutes. Calcium, which is found in large quantities in milk, is also abundant in vegetables such as kale, rocket, spinach, in seeds and nuts, dried fruits, amaranth and teff.

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Average nutritional values	per 100 g