Boiled milk: Benefits that you might never have came across before !

Milk, whether boiled or cold, is very crucial and beneficial for human health. But the fact is, boiled milk, nutritional profile and health benefits are quite different from the milk straight from carton.

Commonly, the boiling point of cow milk is 95° C means that if you are adding milk to a recipe that will be cooked or baked. Just for example, take pudding or cake. Milk will technically reach its boiling point during the cooking process.

Most of the times people also boil milk to kill bacteria and prevent food borne illness like diarrhoea. Researches and studies examined changes in vitamins and minerals in boiled milk found that regular pasteurisation temperatures do not change nutrient content much. But Ultra high temperature pasteurisation effects the content of many vitamins.

So here we are presenting the benefits of boiled milk that you might have never came across.

• Contains more beneficial fats.

Boiled milk contain additional short and medium chain fatty acids that may provide some health benefits.

These short chain fats are important as a fuel for these cells inside human gut. They are generally associated with better gut health and lowering down the risk of colon cancer.

Meanwhile, human body metabolises, medium chain fats differentially than other fats. Instead of storing them as reservoirs, the body absorbs them quickly and uses them as energy.

• Enhance in taste and quality.

Due to reactions, boiled milk can have a slightly different flavour and darker colour. The reason behind this chemical reaction is the heat and proteins that react with sugar.

Although the change in taste and colour is quite small and may not be noticeable if you flavour your milk and use it in cooking.

• Enhances tolerance.

People who have protein allergies or some lactose intolerance may find it easier to digest the boiled milk.

Because of changes in protein and lactose that occur when you boil the milk. During a study on heat treatments and milk protein found that after boiling 23 of 364 proteins in milk are subsequently diminished.

Studies and researches show that children with milk allergies can sometimes tolerate cooked or baked foods made up of milk. Most of the time, some of the lactose content of the milk is also reduced during boiling process.

• Reduction in some nutrients.

The B group of vitamins are quite sensitive to factors like heat and light. This group includes thiamine, riboflavin, niacin, folic acid, vitamin B6, and vitamin B12.

During a scientific study and test tube research, it was found that boiling milk decrease the level of B vitamins, at least by 24%.

Addition to this, the structural changes in the milk while boiling causes the body to digest and retain less protein from the milk. It can be helpful for people who have any type of digestive issues.

But the thing is, if you rely on milk as a protein source, then boiling may cause you to get less protein.