When we cook some recepies with milk does it decreases the nutrients of the milk???

Answer 1

Yes. There are heat labile vitamins in all food. Cooking redenrs food more digestable and prevent food from spoiling. The only advantage cooking has is it easier for your body to get to the nutrients.

Answer 2

As long as you don't discard the liquid where you cooked and used as a part of your recipe (sauce, gravy, etc) won't be a problem.

When you add temperature to a substance that contains some mineral, proteins and water, the mineral will remain in the cooking process, the water will evaporate, but the protein membrane will break and will release the amino acids, it will be an addition to the cooking process.

Additional to that, in the case that you use the milk as a boiling instrument to tenderize some meat/poultry or to add flavor, due to the osmosis process all the minerals will end in the liquid and you will lose all the essentials nutrients.

Answer 3

Cooking lowers the nutrient content of almost all foods.
I believe that steaming and fast/hot cooking like in a wok,loses the lease amount. Boiling loses a lot because of the high heat used and the water is usually thrown down the drain--along with the nutrients.

Answer 4

Milk adds flavour, taste and texture to the food, depending on particular process you will loose the nutrients.

Dairy products have most nutrients in its native forms.

Most food have most nutrients in its native forms, but humans are not able to use them uncooked, so cooking can be a good method of extraction if done right only little bit of it is lost in cooking and rest is rendered easy to digest.