Can pure milk be boiled and consumed

Pure milk can be boiled and consumed, but it is important to control the temperature and time to avoid nutrient loss. Boiling milk can destroy some heat sensitive nutrients such as vitamin B and whey protein, but the main components such as calcium and protein can still be retained. When milk is heated to 60-70 degrees Celsius, it can achieve sterilization effect. Continuous high-temperature boiling may cause lactose coking, protein denaturation and clumping, and vitamin loss. Heating over water or boiling over low heat can better preserve nutrients, and immediately turning off the heat after boiling can reduce damage. For lactose intolerant individuals, moderate heating can help break down some lactose, but boiling cannot completely eliminate lactose. Some specially processed milk such as ultra-high temperature sterilized milk has already undergone sterilization treatment, and repeated boiling has no additional benefits. For people who drink refrigerated fresh milk directly and need to heat it up, it is recommended to use warm water soaking and heating method at around 50 degrees Celsius. People with dairy allergies should avoid drinking hot milk, whether heated or not. For those with weak gastrointestinal function, the temperature should not exceed 65 degrees when drinking hot milk.

For daily consumption of milk, you can choose the appropriate temperature according to your needs. Refrigerate fresh milk and heat it to a warm temperature without boiling. When pairing with grains or coffee, it can be heated appropriately but avoid prolonged boiling. Drinking it as soon as possible after heating can maximize the retention of nutrients. Lactose intolerant individuals can choose low lactose milk or yogurt as a substitute, and children and the elderly drinking warm milk is more conducive to digestion and absorption. Pay attention to whether there is layering or odor in the heated milk. Even if the spoiled milk is boiled, it should not be consumed.