Pouring Boiling Water To Powdered Milk?!
milk contains many protein.. but to easily dissolved the powder, hot water is added. i was just wondering, because enzyme which is made out of protein start to denature past 60 degree celcius, does adding boiling water make it lose its nutrition and make it non-beneficial? If this is so, what happens to the enzyme during pasteurization ?
Answers:
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You are correct High temperature changes the Nature and nutrient value of almost everything!, instead of using the high energy potential of High temperature Molecules try using an electric whisk to re emulsify the water and butterfat's, if the milk powder you are using is skimmed milk powder you will probably find it needs more energy.
