Boiling milk not only kills germs, but also destroys many beneficial nutrients. Is there a way out? If you buy pasteurized milk in a store, then this question is most likely not in front of you. But what if you buy milk at the market, from a farmer who lives next door, or from a grandmother who still has the strength to keep a cow or a goat? Every morning, when you open a bottle of milk, you are probably wondering: why do you boil milk, and should you boil it at all? Some do it out of habit, some know that boiling kills germs, and some so that it can be stored longer. Boiling is an effective way to combat disease-causing organisms. Although it does not remove impurities, it does kill most dangerous bacteria and other organisms. But, at the same time, destroys some nutrients. Milk is a real storehouse of nutrients. It is a rich source of protein, vitamins and minerals. Minerals, especially calcium, vitamins such as A, D, B1, B2, B12 and K are found in milk in large quantities. Temperature affects many of these vital nutrients in milk, robbing you of the benefits they provide. The B vitamins are particularly vulnerable to boiling. Is there a way to preserve the nutrients? Yes, I have. Here are some basic restrictions to keep in mind when boiling milk:
Do not boil milk at a very high temperature for a long time.
Do not leave milk in an open container after boiling.
After boiling, refrigerate it immediately.
Do not heat milk more than once.
Remember to stir the milk as it boils.
Do not use the microwave oven to heat milk.
By following these simple rules, you will retain many of the valuable nutrients in your milk. If you want to boil milk, make sure you do it right. So, it all comes down to walking a tightrope between safety and nutrition. Unfortunately, in order to protect yourself from infection with pathogenic bacteria, a more effective method than boiling has not yet been invented. Whether to boil milk or not, everyone decides for himself. If you want to make some kind of compromise, this will be your choice.