Side Effects of Boiling Packaged Milk: Why You Shouldn’t Boil Packaged Milk?

Milk is a source of calcium and those who grew up drinking it can attest to its significant health benefits, especially for bones and joints. It is also a source of protein loaded with all nine essential amino acids that the body cannot produce on its own. And since fresh milk is not easy to come by these days, most households rely on packaged milk for daily needs. Whether in cartons or sachets, many people also boil this milk.

However, according to experts, this needs to be stopped.

Why you should not boil packaged milk?

Packaged milk undergoes a pasteurization process, a heat treatment that kills harmful bacteria in food to make it safe for consumption and extend its shelf life. According to experts, milk is usually heated to 71 degrees Celsius to kill the bird flu virus, mycobacteria, E. coli, listeria and campylobacteriosis, which can cause various diseases.

Pasteurization not only kills harmful bacteria that are behind the spread of listeriosis, typhoid, tuberculosis, diphtheria and brucellosis, but also delays spoilage and prolongs the shelf life of food products. Doctors say that since it does not affect the taste or nutritional value of food, boiling milk should be avoided.

What happens when you boil pasteurized packaged milk?

Experts say that re-boiling pasteurized milk damages the nutritional value of the milk and also causes other problems, such as:

Nutrient depletion

When pasteurized milk is boiled at temperatures above 100°C for more than 10 minutes, the entire process depletes and eliminates essential nutrients such as vitamin D, which helps calcium absorption.

Reduces B vitamins

Reboiling pasteurized milk reduces the vitamin content in the milk by at least 25 percent.

Reduces protein content.

Boiling pasteurized milk also significantly reduces the whey protein content. Whey protein helps repair and strengthen bones, stimulate muscle synthesis, and promote weight loss and lower cholesterol levels.

Alter the taste and texture

Boiling pasteurized milk can also change the flavor and texture of the milk.

Is there any benefit too?

Although experts are totally against boiling pasteurized milk, there are also some benefits, although they can be described as short-term.

Improved digestion

Many people believe that boiling milk helps digestion by breaking down the lactose and making it easier to digest.

Psychological comfort

Boiling milk is a traditional practice in many cultures and some people find comfort in following this ritual.

Therefore, according to experts, packaged milk should be consumed cold or heated for 3-5 minutes. In addition, it should never be confused with raw milk, which is not pasteurized and is recommended to be consumed only after boiling, as it contains harmful bacteria.