Cow's milk is consumed as a beverage by 40 percent of the people in the world, especially children. In those parts of the world where milk is an important part of their culinary culture, many consumers boil their milk before using it. Boiling gives milk a series of health benefits in terms of food safety and fat levels, but it can decrease the nutritional content of the milk and does not alter its lactose properties.
Food safety is the first reason to boil milk. The milk boils at a temperature equal to or higher than the boiling point of the water depending on the fat and sugar content you have and the altitude at which boiling occurs. This boiling temperature kills any bacteria and other microorganisms that may be present. Before the discovery of pasteurization, many milk-borne diseases such as tuberculosis, diphtheria and typhoid routinely killed many people, especially children, in regions of Europe where it was consumed, according to the Centers for Disease Control and Prevention. Mothers could not boil it to make it safe for their children to consume. Today raw milk harbors E. coli, salmonella and other harmful bacteria that would be destroyed by boiling it at home before taking it. Modern pasteurization methods heat milk near the boiling point for short periods of time and then cool it down quickly, thus minimizing its taste and nutritional components, according to Ohio State University. However, there are people in many areas of the world who do not have regular access to pasteurized milk, and boiling at home is still a valuable method to ensure the safety of their dairy products.
The fat content in oily milk, including cow's milk and other animals, can be reduced by boiling the milk, cooling it, and then removing the fattier portion (cream) that floats on the side. higher, according to United Nations University. Although skim milk is available to most American consumers, only whole or raw milk is available for sale in other parts of the world. When only the whole is available, boiling and skimming is a valuable way to improve the nutritional qualities of milk. By heating the milk without letting it boil it reduces its water content and you get a rich, skimmed and condensed milk that can be used instead of cream in the recipes, or coffee, giving a creamy feeling that fills without the additional fats that contribute negatively to the cardiovascular health.
Boiled or pasteurized milk has a longer shelf life than raw milk, which resists longer without spoiling for a longer period of time, according to Cornell University.Preventing the milk from decomposing allows a more convenient access to healthy milk in those areas where there is refrigeration and purchases are not made daily. Having milk without breaking down by hand also facilitates its use to add calcium and protein to soups, casseroles and baked goods. Warming the milk near the boiling point, a cooking technique called poaching, destroys some of the enzymes, making it easier to use milk to thicken puddings and puddings, according to chef Dave Katz. Poaching milk also helps the bread to sponge higher when it is used in bread recipes, which helps to get healthy and tastier wholemeal breads. Boiled milk can also be used as an infusion with flavors such as herbs or vanilla.
Boiling milk does not reduce its lactose content. This is a carbohydrate found in milk that must be broken down by an enzyme called lactase, according to the Princeton University Materials Institute. Most adults in the world do not have enough lactase to process cow's milk without having gastric problems, and boiling milk will not improve this condition. In addition, heating the milk reduces its nutritional content, particularly thiamine, vitamin B 12 and vitamin C, as indicated by Centers for Disease Control and Prevention.