Don’t even forget to boil packet milk! Know the causes and harms Life

Scientists, doctors and dairy technologists generally do not recommend boiling packaged milk, or pasteurized milk. Packaged milk is already processed by ultra-high temperature or pasteurization, making it sterile and pure, so it does not need to be boiled. Boiling packaged milk can cause nutritional deficiencies. Vitamin B-complex, vitamin C and protein quality are likely to decrease.

If the milk is fresh and stored properly after opening the pack, it can be consumed directly. Yes, if the milk has been left open for several hours or kept out of the refrigerator, it can be warmed slightly for protection, but boiling is not necessary. However, fresh home milk and milk provided by milkmen should be boiled, as it is not processed.

The advice not to boil packaged milk has scientific and technical reasons related to its production process. There are two main types of packaged milk available in India: pasteurized milk and ultra-high temperature milk.

Pasteurization involves heating milk at 72°C to 85°C for 15–30 seconds and then cooling it immediately. This process kills up to 99.9% of harmful bacteria such as E. coli, salmonella and listeria are destroyed, while beneficial enzymes and nutrients are preserved. Pasteurized milk should be refrigerated at 4°C. Its shelf life is 4-7 days.

In the ultra-high temperature treatment process, milk is heated to 135°C to 150°C for just 2-5 seconds and then cooled quickly. This extremely high temperature completely destroys all harmful microorganisms and their spores. After this process, the milk is sealed in special aseptic packaging, which provides complete protection from air and light. This milk can be stored unrefrigerated for 3-6 months, provided the packaging is sealed.

What are the disadvantages of boiling packaged milk?

Vitamins B1, B2, B6, B12, and vitamin C are heat sensitive. Boiling at 100°C can reduce the amount of these vitamins by 10-30%. Milk proteins can change at high temperatures, reducing their bioavailability. Beneficial enzymes naturally present in milk, such as lactase and phosphatase, are destroyed.

This is a chemical reaction

Boiling causes a chemical reaction between the lactose and proteins in the milk, which can cause the milk to turn a light brown color. Flavor may vary. Boiling can break up the milk mixture, leaving the cream a separate layer. Some calcium and phosphate compounds may settle to the bottom.

When should packaged milk be heated?

Packed milk should be gently warmed only in two situations:

– When you want to drink warm milk

– When milk is left at room temperature for several hours after opening the packet

In this case also, heating the milk to 70-80°C instead of boiling it is sufficient. Once opened, the package should always be refrigerated and consumed within 2-3 days.

Why is it important to boil milk from a milkman?

Raw milk obtained from the dairy is not fully processed, which poses several health risks. Boiling this milk is not only recommended but also essential.

– Raw milk can contain many harmful microorganisms including viruses and parasites. These microorganisms can cause serious illness, especially in children, pregnant women, the elderly, and people with weakened immune systems.

– The animal’s udder may be infected or have other diseases. Lactation methods can also be unstable. It can be stored at inappropriate temperatures and in unstable containers. It may also contain water or other substances. Boiling this milk at 100°C for 10-15 minutes kills all harmful microorganisms, including spores. The lipase enzyme becomes inactive, making the milk taste better.