When milk is boiled, bacteria like salmonella and clostridium are destroyed.

When milk is boiled, bacteria like salmonella and clostridium are destroyed.

When milk is boiled, bacteria like salmonella and clostridium are destroyed.

Many wonder whether the pasteurized milk sold in packets or tetra packs needs to be boiled before consumption. While some say that boiling pasteurized milk would lower its nutritional quality, others insist that milk should be boiled, even if it is pasteurized or not, to make it safe for drinking. In India, boiling milk is a regular kitchen habit. The milk directly bought from farms or dairy farmers is boiled to kill the bacteria that could cause diseases. Most of us did not give up this habit even when we used packets of pasteurised milk before they were sold in the market. The hot Indian summers and the lack of proper storage facilities like refrigerators in the rural areas forced the consumers to stick to this habit. However, what do experts say?

Doctors say that when milk is boiled, bacteria like salmonella and clostridium are destroyed. The protein in milk gets easily broken down, aiding digestion, while the broken-down fat molecules help assimilate the nutrients. Moreover, boiling ensures that the milk stays fresh for longer hours. However, there is no need to boil pasteurized milk as the bacteria have already been destroyed. In pasteurization, milk is heated at a high temperature for a specific time period before being cooled down and packed. Dieticians do not dismiss the chance of milk losing its vitamins C and B when pasteurized milk is boiled. Instead of boiling, pasteurized milk could be warmed on a medium flame for 4 – 5 minutes before consuming.

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Myths and facts on pasteurized milk
According to Michigan State University, pasteurised milk retains most nutrients, but not all of them. Also, milk must still be refrigerated even when pasteurised as pathogens can grow if left in the temperature danger zone of 40 to 140 degrees Fahrenheit. It's a myth that animals raised in sanitary conditions won't have pathogens. Also, while many people on the internet claim pasteurized milk can aggravate lactose intolerance and raw milk won't, experts say there is no truth behind it. Many 'raw dairy evangelists' in countries like the US say that raw milk contains more nutrients and probiotics; however, dieticians say it's an idea mostly propagated by social media and the 'influenced' desire to eat 'more naturally.'