Boiling packet milk: Milk is an important part of our daily life, whether it is packaged or fresh cow milk. The practice of boiling it is old, because boiling destroys the harmful bacteria present in it. But do you know that repeatedly boiling packaged milk can not only reduce the nutrition but can also be harmful for health? Let us know what are the disadvantages of heating milk repeatedly and what is the right way to heat it.
Even today, most people are unaware that by heating milk properly, its nutrients remain intact. Repeated heating of packaged milk not only destroys its nutrients but also affects its taste and qualities. Let us understand in detail.
Nutrients are lost
By repeatedly heating packaged milk, the proteins, vitamins and other nutrients present in it start getting destroyed. Especially, the B group vitamins present in milk can be completely destroyed when heated.
increased lactic acid
Repeated heating of milk increases the amount of lactic acid in it. This can cause the milk to become sour and have a bad effect on the digestive system.
milk curdles
By repeatedly heating milk on high flame, its temperature changes rapidly, due to which its proteins start coagulating and the milk curdles.
Effect on taste and quality
Heating milk too often affects its taste and the quality of cream. This takes away the pleasure of drinking milk.
Right way to heat milk
1. Heat lightly: Do not heat the packaged milk for more than 4-5 minutes. This makes the milk drinkable and the nutrients are also preserved.
2. Soak the vessel: Before boiling the milk, soak the inner bottom of the vessel with water. This will prevent milk from sticking to the vessel.
3. Use a spoon: While boiling milk, add a small spoon to the vessel. This will prevent the milk from curdling.
4. Add sodium bicarbonate: While boiling milk, adding half a teaspoon of sodium bicarbonate to it will prevent the milk from turning into gas.
Disclaimer: This article is based on media reports. JBT does not confirm this
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