Packaged Milk does not automatically become safer to drink by boiling it. Experts claim that the procedure has some drawbacks, such as a decrease in protein and B vitamin levels. Additionally, boiled milk can have a distinct flavor and texture. Continue reading to learn more.
People who grew up Packaged Milk can attest to its significant health advantages, particularly for the bones and joints. Milk is a calcium powerhouse. Moreover, it is a protein powerhouse that contains all nine of the necessary amino acids, which your body is unable to manufacture on its own. Additionally, most homes rely on bottled milk for everyday requirements because it is difficult to find fresh milk these days. Whether it’s a packet or a tetra pack, a lot of individuals also boil the milk.
But specialists say you should quit doing this.
Why is it not advisable to boil bottled milk?
Pasteurization, a heat treatment procedure, is used to packaged milk to eradicate hazardous germs and prolong its shelf life. Experts state that in order to destroy the avian influenza virus, mycobacterium, E. coli, Listeria, and Campylobacter—all of which can lead to a variety of illnesses and diseases—milk is typically heated to 71 degrees Celsius.
In addition to eliminating the pathogenic germs that cause listeriosis, typhoid fever, TB, diphtheria, and brucellosis, pasteurization also delays spoiling and increases the shelf life of food items. Doctors advise against boiling milk since it has no effect on food’s flavor or nutritional content.
Boiling Packaged Milk : what happens?
Re-boiling pasteurized milk, according to experts, reduces the nutritious content of milk and can lead to further problems such as
Depletion of nutrients
Boiling pasteurized milk for more than ten minutes at temperatures over 100°C depletes and eliminates important minerals including vitamin D, which aids in the absorption of calcium.
decreases in B vitamins
Pasteurized milk loses at least 25% of its vitamin content when it is boiled again.
lowers the amount of protein:
The amount of whey protein in pasteurized milk is likewise greatly reduced by boiling it. Whey protein promotes weight reduction, lower cholesterol, muscle synthesis, and bone strength and repair.
Modify the texture and flavor
The flavor and texture of pasteurized milk can also be altered by boiling it.
Are there further benefits?
Although doctors strongly advise avoiding boiling pasteurized milk, there are some short-term benefits as well.
Improved Digestibility
Boiling milk is said to facilitate digestion by dissolving lactose and making it simpler to process.
Comfort Level Psychological
Many civilizations have long practiced boiling milk, and some people find comfort in carrying out this custom.
Therefore, experts advise drinking packaged milk that has been warmed for three to five minutes or cooled. Furthermore, it must never be mistaken for raw milk, which is unpasteurized and should only be boiled before consumption due to the presence of dangerous germs.
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