May 26, 2023
By: NewsPointRaw milk obtained directly from dairy farms should be boiled to eliminate potential harmful bacteria and reduce the risk of foodborne illnesses.
Most commercially available milk, including packaged milk, undergoes pasteurisation, a process that eliminates harmful bacteria. It is safe to consume pasteurised milk without boiling.
The purpose of pasteurisation is to make milk safe for consumption by heating it to a specific temperature and then rapidly cooling it, effectively killing bacteria while retaining nutritional value.
Pasteurisation significantly extends the shelf life of milk, allowing it to be consumed without boiling for a certain period.
Prolonged boiling of milk can cause the depletion of heat-sensitive nutrients like vitamin C and certain B vitamins, reducing their nutritional value.
Boiling milk can alter its taste and texture, making it less appealing to some individuals. However, this can vary based on personal preferences.
Excessive boiling of milk can lead to the destruction of vital nutrients, compromising its nutritional value and potentially contributing to deficiencies when consumed regularly.
Boiling milk may result in the formation of a creamy layer on the surface, which some people prefer to remove. However, it does not necessarily impact the safety or quality of the milk.
Boiling milk is often a matter of personal preference and cultural tradition. Some individuals prefer the practice due to habit or perceived benefits.
Regardless of whether milk is boiled or not, it is essential to prioritise the quality and source of milk, ensuring it comes from reputable suppliers and adheres to proper hygiene practices.
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