Can boxed pure milk be boiled

Boxed pure milk can be boiled, but prolonged boiling at high temperatures may result in some nutrient loss. The main purpose of boiling milk is to kill bacteria, and commercially available boxed pure milk has been pasteurized or sterilized at ultra-high temperatures, so there is no need to boil it again. If heating is required, it is recommended to heat it separately to around 60 degrees Celsius to retain more nutrients.

Boxed pure milk has undergone industrial sterilization treatment, with extremely low bacterial content, making it safe to drink directly. Heating briefly to a low temperature state will not damage protein and calcium, but can actually improve drinking comfort. Vitamin B and vitamin C are temperature sensitive, but their content in milk is originally low, and moderate heating has limited effects. Lactose and fat structures are relatively stable below 100 degrees Celsius, and rapid heating does not produce harmful substances. Continuous boiling for more than 5 minutes may cause whey protein to denature and clump, affecting taste and digestion absorption rate. High temperatures can accelerate the Maillard reaction, causing milk to darken in color and produce a caramel flavor. Fat soluble vitamins such as vitamin D have good heat resistance, but prolonged boiling can still cause some loss. Special populations such as infants and young children or those with weak digestive function may experience reduced lactose intolerance when drinking boiled milk, but it is important to cool it to an appropriate temperature.

When heating milk, avoid using a microwave to directly heat the original packaging to prevent damage to the aluminum foil layer. Glass or ceramic containers can be selected for water-resistant heating, with a controlled temperature not exceeding 80 degrees Celsius. After opening, milk should be refrigerated and consumed within 24 hours. Repeated heating will accelerate spoilage. Lactose intolerant individuals can choose lactose free milk, while those with high blood lipids should choose low-fat products, both of which can be consumed directly without boiling.