Milky milk is useful or harmful? Know the scientific aspects of boiling milk, this advice given by experts

Somehow, most people use milk in polypac or tetra pack at home. It is processed from milk dairy and is already pasted, it is, heating it on a particular temperature. In such a situation, a common question arises, should this milk rebuilt at home or not? Does it destroy its nutrients? Or is it reserved and useful to boiling? Let’s know scientific approach on this issue, opinion and proper way.

What Paschurized milk?

Paschurization is a scientific process in which milk is heated for about 15 seconds on 72 ° C and then cooled. Its aims to kill harmful bacteria in the milk, so that milk has been clean, tasty and fresh for a few days.

Should Pashacharized milk boiling?

The opinion of experts:

According to FSSAI and nutrition scientists, there is no need to boil the passenchized milk, as it has already been bacteria-free.

Over-time heating can affect vitamin B12, B2 (Røbophlavin) and some protein properties.

If the milk is packed properly, stored cold temperature, and is being used before the date of expiry date, it can be used directly by boiling, boil.

But when can it be necessary to boil?

If the milk is not properly stored or packets are swollen.

If you suspect the milk refreshment, or for additional protection before giving children the elders.

If there is any doubt about cleaning, in this case, it is appropriate for a lightly hot or rebuilding time.

What is the right way to boil the milk?

Heat down on the low fire so that not the nutritious elements.

Heat milk only once to boil, it can be harmful to repeated or too long.

After boiling, place the milk right in the cold or store in the refrigerator.

If you are purchasing pasted packed milk and stored at the correct temperature, it is no need to boil. You can use it as lightly hot or as is the same. But if there is a doubt, it is very important to boil it once. Repeated or avoid boiling more than necessary, as it can reduce the essential nutrients of milk.