Milk is considered a treasure of health, but have you ever thought that the packet brought from the market, which you boil daily, how beneficial is it really?

Indeed, the process of Pasteurization is adopted to keep milk safe for a long time and to free from harmful bacteria.

What is Pascarisation?
Pascherisation is a process of heating milk for 15–30 seconds on a special temperature (about 60 ° C to 72 ° C) and then cooling immediately.
Its purpose is to eliminate harmful bacteria and microorganisms present in milk.

Is Pascarization safe?
Yes, it makes milk safe and increases its shelf life. But many people do not know that this process can also cause some disadvantages, which affect the nutrition of milk.

Possible loss of pasturely milk

Enzyme
Natural digestive enzymes break up in summer, causing some people to digest milk.

Elimination of good bacteria
Probiotics also die beneficial bacteria for the intestines.

Possibility of allergy
Summer changes the form of some protein present in milk, causing allergies.

Is it necessary to boil milk?
Yes, but correctly.

Milk is a delicate food item that can deteriorate quickly. If it is not kept in temperatures less than 8 ° C, then harmful bacteria can flourish in it.

so:

Boil milk for 2 to 3 minutes
Should not boil again and again
Stir milk while boiling

The correct way to boil milk
Do not boil milk for a long time

Do not keep the milk in the open after boiling, immediately keep it in the fridge

Do not heat again and again

Do not use microwaves to heat

UHT (Ultra High Temperature) can choose milk or tetra pack as a better option

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