Honestly, how many times have you argued with your mother about not boiling milk before drinking it? The answer is probably countless. Although we may often ignore the ‘boiling milk’ situation, our mothers are firm in their belief. This is a lesson embedded in them and they want to pass it on to us. What is worrying them is that drinking milk straight from the packet can have unexpected consequences.

However, there is a debate going on on social media that the pasteurized milk that we buy in packets should not be boiled, as doing so can reduce its nutritional value.

Let’s turn to the experts to find out what exactly the best course of action is.

habit of boiling milk

Dr. Rakesh Gupta says, “In India, boiling milk before consumption is a deep-rooted tradition for historical and cultural reasons. Traditionally, milk was obtained from local dairy farmers, and boiled to kill bacteria and other microorganisms. It was necessary to boil things that could cause disease.” , Internal Medicine, Indraprastha Apollo Hospital, New Delhi.

The doctor explains further India Today“Even after the advent of packaged milk, this habit persisted. Moreover, due to India’s tropical climate and inadequate cold storage infrastructure in rural areas, boiling is a necessary step to ensure safety.”

What happens when you boil?

Dr Vichar Nigam, consultant internal medicine, Manipal Hospital, Pune, explains that boiling occurs when the temperature of the milk exceeds 100 degrees Celsius, and at that temperature, most organisms that can be present directly from dairy, such as Salmonella or Clostridium, are usually destroyed.

Furthermore, Dr. Gupta explains that when milk is boiled, important changes occur in it.

The heat kills bacteria, viruses and other microorganisms, making it safe for consumption. Proteins are denatured, making them more digestible, while fat molecules are broken down, improving absorption.

The lactose is caramelized, creating a sweet flavor, and the texture becomes thick and creamy. Boiling milk reduces the risk of spoilage and also increases its shelf life.

Should you boil packaged milk?

According to Dr. Nigam, if packaged milk is unpasteurized, it has to be boiled because it may still contain some infections or organisms that may have affected the milk before packaging.

To this, Gurugram-based dietician Dr Archana Batra says, “Milk that comes in sealed packets in India is usually pasteurized, which means it has already been heat treated to kill harmful bacteria. Technically Therefore, boiling such milk is not necessary for safety.”

However, many people still boil packaged milk because:

• cultural habit:This has been a generational practice that people continue.
• perceived security: Many believe that additional boiling ensures safety, especially in case of milk adulteration concerns.
• taste preference: Boiling changes the texture and flavor, which some people like.

While Dr. Gupta agrees, he says that if the packet is damaged, tampered with, or improperly stored, boiling may be recommended as an extra precaution.

Meanwhile, according to Udaipur-based dietician Ridhima Khamsara, when you boil milk, you not only destroy the bad bacteria but also the good bacteria, making it the cause of many diseases and Additionally, we also lose essential nutrients.

Boiling may reduce the amount of vitamins C and B, while denaturation may cause the protein to become less effective.

She says, “You can warm the packaged milk slightly before drinking. Ideally, a glass of milk becomes warm enough to drink within 4-5 minutes on medium flame and while retaining the essential nutrients.” becomes appropriate.”

Understanding the Pasteurization Method

Pasteurization is a heat treatment process where milk is heated to a specific temperature for a set period of time to kill harmful bacteria while preserving most of its nutritional value. There are two main methods:

• high temperature short time (HTST): Milk is heated to 72°C (161°F) for 15–20 seconds.
• extremely high temperature (UHT): Milk is heated to 135°C (275°F) for 2–5 seconds. This process allows milk to be sealed and stored for long periods of time without refrigeration.

Pasteurization helps extend the shelf life of milk and makes it safe to consume without the need for boiling. To determine whether the milk you are buying is pasteurized or not, you can simply check the information on the back of the packet.

Storage can make a difference

Dr. Nigam explains that boiling pasteurized milk does not provide any additional benefit in killing organisms. However, if you are unsure whether the cold chain for transporting milk has been maintained, or if the packets contain visible dirt that may have mixed in while pouring, boiling can serve as an additional safety measure. Is.

Any packaged milk that has been pasteurized must be kept at a specific temperature while it reaches the consumer. If there is a breakdown in the cold chain – meaning the temperature has fluctuated significantly, or if the packet has been damaged or mishandled – it can seriously affect the quality and sterility of the milk. Can do.

It is not the same for all types of milk

• Different types of milk require different handling and boiling procedures. Cow milk, buffalo milk and full-cream milk can be boiled as usual.
• However, skimmed milk and low-fat milk should be boiled gently to avoid protein denaturation.
• Almond milk, soy milk, and other plant-based milks should not be boiled, as heat can damage nutrients and flavor.
• Lactose-free milk should be boiled a little longer, as the lactase enzyme may become denatured.
• Powdered milk should be reconstituted according to package directions, then boiled if necessary.