When making milk powder, we should not only consider what water to use, but also what temperature is the best, because this will directly affect the nutrition of milk powder.

Different brands of milk powder have different collocation instructions, but generally speaking, it is better to use warm water at 40-60 degrees Celsius. This temperature is not only conducive to accelerating the chemical reaction, but also promoting the dissolution of sugar, milk powder and so on. In the liquid, a more uniform solution is brought out, and the nutrients in the milk powder are also guaranteed not to be destroyed.

When mixing milk powder, you can use the skin inside your wrist to measure the temperature, so as to feel warm without burning your hands. Maybe you can mix 1/3 cold boiled water and 2/3 hot boiled water first, then add the excess milk powder and shake well. Be careful not to use too much force when shaking, otherwise bubbles will be generated, causing flatulence. If the milk is not finished, avoid repeated boiling to avoid nutrient loss, and heat it with warm water or milk heater.

It is best to use boiled tap water instead of mineral water to make milk powder. Because mineral water contains many minerals and complex components, the digestive function of the baby's stomach and the development of kidney function are not perfect, and it is easy to bear with the kidney. In addition, you can't use rice soup to make milk powder. Because there is a lipoxygenase in rice soup, it will destroy the fat-soluble vitamin A in milk powder, which will not only double the nutrition of both, but also affect the development of children.

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