牛奶煮熟后 ,营养会有所损失 ,而且煮的时间越长 ,损失越大。这是因为随着温度的升高 ,牛奶中所含的维生素、蛋白质等营养成分都会发生化学变化 ,不仅色、香、味降低 ,还会转化成其它物质 ,所以牛奶加热时间不宜过长。如今家中购买的鲜奶 ,一般都是经过消毒的 ,可直接饮用。如? After the milk is cooked, there is a loss of nutrition, and the longer it takes to cook, the greater the loss. This is because as the temperature rises, vitamins, proteins and other nutrients contained in milk will undergo chemical changes, not only the color, smell and taste will be reduced, but also will be converted into other substances, so the milk heating time should not be too long. Today, the purchase of milk at home, are generally sterilized, can be directly consumed. Such as?