Should you boil milk supplied in packets? This is what experts say

Do You Need to Boil Pasteurized Milk?

According to a report published by India Today, experts agree that pasteurized milk doesn’t need to be boiled before consumption. Pasteurization is a heat treatment process that ensures milk is free from harmful bacteria, making it safe to drink directly from the packet. Dr. Rakesh Gupta, an internal medicine expert at Indraprastha Apollo Hospitals in New Delhi, explains that “pasteurized milk has already undergone sufficient heat treatment, and boiling it again is not necessary unless the packet is damaged.”

But boiling milk before it is consumed comes with a deep cultural programming. Historically, milk in India came from local farmers rearing dairy animals, and boiling was necessary to kill harmful microorganisms like bacteria and viruses. However after milk started getting sold in packet’s, the practice of boiling milk continued, particularly in rural areas where cold storage infrastructure is not that readily available. In these cases, boiling milk was taken as a safety measure in order to extend the shelf life of the milk and make sure that it was safe for consumption.

What Happens When You Boil Milk?

When milk is boiled, it undergoes several changes. Dr. Vichar Nigam, a consultant at Manipal Hospital in Pune, explains that boiling occurs when the milk’s temperature reaches 100°C. At this temperature, harmful bacteria, such as salmonella or clostridium, are destroyed, making the milk safer for consumption. According to Dr. Gupta, boiling milk also alters its structure by denaturing proteins, which can make them easier to digest. Fat molecules break down, improving their absorption, and lactose undergoes caramelisation, giving the milk a slightly sweeter taste and thicker texture. Boiling also helps extend the milk’s shelf life by reducing the risk of spoilage.

Why People Still Boil Packaged Milk

Even though pasteurized milk is safe for consumption, most people boil it for some reasons or the other. According to Dr. Archana Batra, dietitian at Gurugram, milk in sealed packets is mostly pasteurized, which means that the harmful bacteria are killed through this heat treatment. Boiling the milk is a generational habit in many households still practiced by many people for the following reasons:
Perceived safety: Many believe that boiling milk further ensures safety, particularly due to concerns about adulteration.
Taste preference: Some like the thicker texture and sweeter taste boiled milk gives.
That apart, Dr. Gupta feels that if the milk packet gets damaged or is not stored properly, boiling it would be a wise precaution.

Does Boiling Milk Reduce Its Nutritional Value?

Boiling milk makes it safer and easier to digest, but it too, has its downsides. Dietitian Ridhima Khamesra from Udaipur warns that boiling milk can destroy not only harmful bacteria but also beneficial ones. Essential nutrients such as vitamins C and B can decrease during the boiling process, and protein structures can become less effective due to denaturation. Khamesra recommends warming milk for about 4-5 minutes on a medium flame, which makes it fit for consumption without significantly affecting its nutritional content.

What is Pasteurization

Pasteurization is controlled heat treatment which can destroy undesirable micro-flora (bacteria) without major nutritional degradation of milk. Here are the two major pasteurization technologies:

High-temperature short-time (HTST): Milk is heated to 72°C for 15-20 seconds.
Ultra-high temperature (UHT): Milk is heated to 135°C for 2-5 seconds, which allows it to be stored without refrigeration for long periods.

Both these methods extend the shelf life of milk and make the milk safe for consumption without boiling. You can verify whether the milk you buy has been pasteurized by checking the label at the back of the packet.

When Boiling Might Be Necessary

Although boiling is not required, in some situations, pasteurized milk must be boiled. Dr. Nigam explains that if the cold chain during transportation has been broken, or if the milk packet appears dirty or damaged, boiling the milk can provide an additional layer of safety. Pasteurized milk must be stored at specific temperatures throughout its journey to consumers, and any fluctuations in temperature can affect the quality and sterility of the milk.

The boiling requirement of the different types of milk varies. Cow and buffalo milk can be boiled like most other beverages, but their skimmed, low-fat counterparts require less violent boiling lest proteins should become denatured. Boiling is also contraindicated for plant-based milks like almond or soy milk. Heat would break down most nutrients from the former and flavor from the latter. Similarly, low-lactose milk should only be mildly boiled to avoid denaturing the lactase enzyme. Powdered milk should be prepared according to packet instructions, and boiled if it needs boiling.

Conclusion

Generally, boiling pasteurized milk is not necessarily needed since the milk has already been treated against harmful bacteria. However, boiling is of added advantage when there are concerns relating to storage and the packet of milk. As much as boiling of milk would appear to be in line with the cultural traditions, one should always balance safety with retention of nutritional value in milk.

Those who intend to boil it are advised to warm the milk to just enjoy it rather than boiling it to the point that it loses its essential nutrients. In short, it is up to the consumer’s preference and the condition of the milk he or she intends to boil.

Disclaimer: This article is for informational purposes, not written by experts in the field. We are only quoting what India Today has written in their report on this topic, after consulting with experts. Readers are advised to consult a certified healthcare professional for further information. The Deccan Post and its publishers cannot be held accountable for any consequences for actions based on this article.