The best temperature for making milk powder is 40-60 degrees Celsius
Different brands of milk powder have different proportions, but generally it is better to use warm water at 40-60 degrees Celsius. This temperature not only helps to speed up the chemical reaction, but also promotes the dissolution of sugar, milk powder, etc. in the liquid, and produces a more uniform solution. It also ensures that the nutrients in the milk powder are not destroyed.
If the water temperature is too high, one is that the milk powder will agglomerate and cannot be fully dissolved; the other is that the whey protein in the milk powder will clot, affecting digestion and absorption. In addition, some vitamins and immunoactive substances (such as bifidobacteria) that are unstable to heat are easily damaged, and their nutritional value is "greatly reduced". And if the water temperature is low, it is not easy to bubble, which directly affects the dissolution of the milk powder and the digestion and absorption of the baby. Usually baby milk powder has preparation instructions. It is recommended that parents read it carefully before making milk powder for the baby to correctly grasp the water temperature.
When making milk powder, you can measure the temperature of the skin on the inside of your wrist to feel warm and not hot. Or you can mix 1/3 of the cold water and 2/3 of the hot water first, and then put in an appropriate amount of milk powder and shake well. Be careful not to shake too hard, otherwise it may produce bubbles and cause flatulence. If the milk is not finished, do not boil it repeatedly to avoid nutrient loss. You can use warm water or a milk thermostat to warm it up.
It is best to use boiled tap water for milk powder, not mineral water. Because mineral water contains more minerals and complex components, the baby's gastrointestinal digestive function and kidney function are not fully developed, which is easy to increase the burden on the kidneys. In addition, rice soup cannot be used to make milk powder, because there is a lipoxygenase in rice soup, which will destroy the fat-soluble vitamin A in milk powder, which will not only not double the nutrition of the two, but also affect the growth and development of children.
