Novice Parents, Look! Complete Strategies For Milk Powder Preparation To Solve Common Questions

On the way of baby growth, milk powder, as an important source of nutrition, its preparation process often affects the heart of every parent. From the solubility of milk powder, the generation of bubbles to the taste difference, to the small particles on the wall of the bottle and the oil halo on the liquid surface, these seemingly subtle phenomena actually contain rich parenting knowledge and scientific principles. Today, we will analyze the common problems in the preparation of milk powder one by one to help parents better master the preparation skills and protect the healthy growth of the baby.

Milk powder has poor solubility. How to avoid milk lumps?

The milk lumps during the preparation of milk powder are mainly caused by the failure of the powder particles to fully contact with water. To solve this problem, the key is to master the correct mixing method. First, make sure to use water with appropriate temperature (generally 40-50 ℃) to avoid too high or too low temperature affecting the solubility of milk powder. Secondly, according to the proportion indication on the milk powder tank, add water first and then powder, and gently rotate the milk bottle to dissolve the milk powder evenly, so as to avoid too many bubbles caused by forceful shaking. In case of milk lumps, gently break them up with a clean spoon or chopsticks to ensure that the milk powder is completely dissolved.

Is bubble generation a quality problem?

The bubbles generated during the preparation of milk powder are physical phenomena rather than quality problems. The high surface activity of whey protein is one of the main reasons, and the formula, process and mixing method of milk powder will also affect the number of bubbles. In order to reduce bubbles, it is recommended to use gentle mixing techniques, such as gently shaking the bottle in one direction, to avoid shaking with force. In addition, the selection of smooth and easy to clean bottles can also reduce the generation of bubbles to a certain extent.

Milk powder tastes light. Is it undernourished?

The flavor of formula milk powder is relatively light, because its composition is more similar to that of breast milk, and there is not too much sugar, white granulated sugar and other sweeteners added. This design aims to reduce the baby's dependence on sweets and avoid the potential impact of too much sugar on the baby's health. Therefore, parents need not worry too much that weak taste of milk powder means insufficient nutrition. On the contrary, those milk powders that are too sweet and have a strong taste are often added with unnecessary additives, which may be harmful to the health of the baby if taken for a long time.

Are the small particles and oil halos on the wall of the feeding bottle normal?

The small particles attached to the wall of the bottle may be small bubbles, insoluble or slightly soluble nutrients. These phenomena are related to many factors, such as milk powder composition, preparation method and bottle material. Generally speaking, these phenomena are normal as long as the source of milk powder is regular, it is properly preserved, and the baby has no adverse reactions after eating it. As for the oil halo on the liquid surface, it is caused by some high fatty acids that are insoluble in water, which also will not affect the quality of milk powder and the health of the baby.

In general, most of the phenomena in the process of milk powder preparation can be avoided or improved through scientific preparation methods and reasonable choices. Parents only need to master the correct mixing skills and pay attention to the quality and source of milk powder to provide a safe, nutritious and healthy diet environment for their babies.