Many housewives are used to boiling milk without hesitation, especially if it is intended for small children. Let's see if boiling is really necessary and what are the subtleties of this process.

Why boil milk?

Boiling helps decontaminate raw milk by ridding it of bacteria. Like any product, it is a fertile environment for the reproduction of harmful microorganisms that die during heat treatment. And since the bacteria are destroyed, then boiled milk is stored longer than raw milk.

Boil or not?

However, this procedure also has its drawbacks. High temperature not only destroys bacteria, but also destroys the vitamins and minerals contained in unpasteurized milk, and also changes the structure of milk protein. The longer the product undergoes heat treatment, the less vitamins remain in it. Nevertheless, even after this procedure, a sufficient amount of useful substances remains in the milk. But if the milk bought from the hands is not boiled, there is a risk of contracting some unpleasant disease, such as E. coli or salmonella. So be sure to boil unpasteurized milk!

Milk from the store

So, a product bought at the market or from a village grandmother must be boiled. But what about milk from a store or hypermarket? This product has already passed all the stages of heat treatment by the time it appeared on the store shelf, and is completely ready for use. If the packaging says ultra-pasteurized or melted, there is no need to boil it. The same applies to infant formula - as a rule, they are enriched with vitamins and minerals necessary for the child, which can be destroyed during heat treatment. In some stores you can also see lactose-free sterilized milk. It is suitable for people with lactose intolerance. Such a product also does not need to be boiled.

Choosing a bowl for boiling

How to boil milk? What is the best way to do this? The bottom of the boiling pot should be thick or even double, this reduces the likelihood of burning. As for the material, it is preferable to take stainless steel dishes. If this is not found on the farm, an aluminum, glass or ceramic container is also suitable. But it is not recommended to use it - milk can easily burn in it, and it will not be easy to wash such a container. By the way, some manufacturers of kitchen appliances produce milk cookers designed exclusively for this procedure.

How to boil?

How to boil milk? Rinse the pan with cool water before putting it on the stove, this will save the product from burning. If you place a small saucer on the bottom of the dish, the milk will certainly not run away: by tapping on the walls and bottom of the container, the saucer will prevent foam from forming on the surface when the liquid starts to boil.

Putting the pan on the stove, pour some water into it and wait until it boils. Add some milk to the boiling water, and if it doesn't curdle, pour in the rest. While stirring occasionally, bring the product to a boil over medium heat, and then reduce it. After one or two minutes, the pan can be removed from the stove.

During boiling, milk can escape due to the foam that forms on its surface and does not allow the rising air bubbles to burst. You can remove it only in the process of boiling, but not after. It is better to leave the film on the cooled product, since it contains most of the nutrients.

How long to boil?

How long to boil milk? Nutritionists disagree on how long it should be boiled. Some doctors recommend doing this for ten minutes or even longer to ensure that all harmful microorganisms are destroyed. But many nutritionists advise boiling milk until it starts to boil away.

So how long should milk be boiled? It is believed that harmful microorganisms will be neutralized even in a short time. In addition, the shorter the duration of heat treatment of milk, the more nutrients it will retain.

Can it be boiled in the microwave?

Doctors note that milk can also be boiled in a microwave oven. True, after this procedure, vitamins and minerals will remain in it even less than after boiling on the stove.

How to boil milk in the microwave? It is impossible to give an exact recipe for the heat treatment of this product in a microwave oven - the duration depends on both the volume of liquid and the power of the unit. In addition, when using a microwave oven, it is difficult to notice the moment when the milk begins to overflow, so we advise you to pour it into a glass or other deep container.

• To prevent boiled milk from spoiling for a long time, add a teaspoon of sugar for every liter of the product while it is boiling.
• If desired, the saucer will be replaced by a special circle or "gatehouse" - these devices can be bought at any hardware store.
• Neither a circle nor a saucer will be needed if the walls of the pan are greased with oil a little higher than the level of milk - so it will not run away either.
• A pinch of soda will keep stale milk from curdling if you need to boil it.
• If the milk still burns, pour it into another container, adding half a teaspoon of salt for every 2 liters of product, and lower the container into a large container filled with cold water (for example, a basin). It is better not to give the burnt liquid to small children, but you can add it to pastries.
• If you are not going to drink milk immediately after boiling it, pour it into a tightly sealed container so that it does not absorb the smells of other foods, and refrigerate.
• The plaque that forms after boiling milk must be thoroughly washed off. It is better to have a separate container in general, which you will use only for this procedure.
• If it is not possible to store sterilized milk in the cold, boil it twice a day (morning and evening) and cover only after it has cooled completely. So the product will be stored for two to three days.

Now you know how to boil milk. We hope this information will be useful to you.

Rural fresh milk is considered a real storehouse of useful and healing substances. As you know, during heat treatment, a huge proportion of useful vitamins and elements die, but even under this condition, many information sources recommend boiling raw milk.

What is boiled milk?

The simplest and most affordable way to disinfect milk is boiling. With this method, the milk is brought to a boil, that is, bubbles begin to appear around the edge and the milk begins to rise rapidly. At this temperature milk is boiled for 5 to 15 minutes . The boiling process must be monitored so that the milk does not run away. Unfortunately, boiling destroys some of the vitamins D, B, C and A, and most of the calcium goes into a state that will be difficult for the body to absorb. In addition, useful life-giving lactic bacteria die, and milk protein partially crumbles. The longer the boiling process lasts, the less milk benefits.

But! When boiling, almost all harmful bacteria die, with the exception of spores. But where do the harmful bacteria in milk come from? Bacteria can get into milk from the hands of a sick person who milks a cow, from a sick animal, if the animal was not properly monitored, dirty dishes were used, they can get along with feed, etc. So plague contagens, causative agents of tuberculosis, various salmonella, staphylococci, streptococci and E. coli can get into milk. Therefore, if you buy milk from an unfamiliar grandmother or from a collective farm machine, then it is better to play it safe.

Another argument that can be made in favor of boiling is the increase in shelf life. As you know, the bactericidal phase of freshly milked milk lasts only two hours, then pathogenic microbes begin to develop in the milk. Therefore, so that the milk does not deteriorate, it is better to boil it.

How to boil milk properly

First of all, it should be noted that for boiling it is better to use aluminum utensils or a stainless steel or glass pan . But it is better to refuse an enamel pan, since milk will definitely burn in it. Many cookware manufacturers offer to purchase special milk cookers that will not allow milk to escape or burn. If you have a pan with a thick bottom, then such unpleasant consequences can also be avoided.

Some people make the mistake of removing the formed film only after the milk has cooled. The film should be removed only during the boiling process itself, but not after, since it contains a large number of significant and useful elements.

It is necessary to store boiled milk in the refrigerator, and it is better in an airtight container, as milk has a habit of instantly absorbing all unpleasant odors.

"If milk is boiled, then what difference does it make, it's already a dead product," our customer expressed her opinion, and thus prompted us to do a lot of research on what loses milk during heat treatment. We are happy to share the results.

So we have two questions:
a) Should raw milk be boiled?
b) is it true that if you boil it, then it doesn’t matter what kind of milk, homemade or "industrially produced"

Milk contains a lot of useful things - milk protein itself, calcium, vitamins, micro and macro elements, enzymes, and so on and so forth (Google will help you). "You can't boil, everything useful will die!" - shout one.

Milk contains a lot of little useful, first of all, pathogenic bacteria, and also antibiotics (if they were fed to a cow for preventive purposes, for example), lactic acid bacteria (due to which milk turns sour on the same day) and so on (Google, again , at your service). "It is necessary to boil, otherwise we will all die!" others shout.

Where should a peasant go?, as one familiar lawyer asked rhetorically.

Let's figure it out, we decided, and here's what happened.

What dies when boiled:
1) pathogenic bacteria, which are many in any raw milk - from the skin of a cow, milker, from the air. There you can find any passion that you can find in Google. The question is how often they occur (usually not too much), but nevertheless, pathogenic bacteria in any raw milk either exist or can be. No matter how the milk is checked, no matter how careful the manufacturer is, it is impossible to give a 100% guarantee that there is no bug in raw milk;

2) lactic acid bacteria, so boiled milk is stored longer, but then you can’t cook curdled milk from it - there’s nothing left to sour;

3) enzymes that actually help to digest milk, but not for everyone, but only for babies. When boiling, the effectiveness of enzymes decreases, but an adult usually does not need them, only a newborn cub. For an adult, if such enzymes are necessary, then it is more useful not raw milk, but fermented milk products, there are more enzymes;

4) some thermally unstable vitamins, primarily vitamin C. This is not a problem at all, since there is initially little vitamin C in milk, the main source of this vitamin for a non-newborn person is by no means cow's milk;

5) immunoglobulins (substances necessary to maintain the calf's immune system in the first weeks of life). But if you're not a calf, you wouldn't need them anyway.

It seems that this is all that will change and die in milk during high-temperature processing.

Well, of course, the taste changes, as the protein changes, and the foam, of course .... This disgusting foam, the nightmare of our childhood! Brrr!

What is stored in milk when boiled:
1) calcium. The most important benefit of milk is calcium. Boiled milk or not, this does not affect the content and digestibility of calcium.

2) trace elements and most of the vitamins. Boiled iron remains iron, and most vitamins do not suffer from boiling.

3) milk protein and fats. When boiled, they are modified, but the nutritional value and digestibility do not change from this.

That is, it turns out, if you take a sober look at the issue, when boiling milk, you protect yourself and your loved ones from any kind of bad, and at the same time, you actually lose nothing in terms of the nutritional value of milk.

Then, then, it doesn’t matter, since it’s boiled, will this milk be homemade or state farm?

Not exactly like that, unfortunately. In the industrial production of milk, animals receive numerous additives to conventional feed, such as antibiotics. The Rosselkhoznadzor constantly registers the excess of the content of antibiotics in the control samples of milk against the permissible in the Russian Federation (and it is not at all zero anyway). So, even when heated, antibiotics of the tetracycline group remain viable. That is, every time you drink a glass of ordinary milk from the store, whether boiled or not, you take some antibiotics. Do you need it?

General conclusion:
a) raw milk should be boiled. You do not lose anything fundamental, but you protect yourself and your loved ones from unnecessary troubles;
b) even boiled, home-made milk is apparently more useful than industrial milk - at least it does not contain traces of antibiotics, vitamin and other additives that animals often receive with feed during industrial breeding.

But we, in full compliance with the requirements of the legislation of the Russian Federation, indicate on the website: "The milk is raw, it must be boiled before drinking."

Although it must be confessed, many of our employees, especially forwarders who go to farms for food, drink straight and do not boil anything, outrageous! :))

In order to increase the shelf life of milk, as well as protect yourself from various harmful microorganisms that may be in an unpasteurized product, it must be boiled. However, before boiling milk, you need to figure out how to do it correctly. After all, this is a rather responsible procedure, since milk can burn or run away. For boiling milk, it is better to use an aluminum, glass pan or stainless steel utensils. In enameled dishes, milk can burn, therefore, it is undesirable to use it. A saucepan with a thick or double bottom can also help to avoid burning.

Before pouring milk into a container, rinse it with cold water. This action will prevent burning. There is another secret that allows you to boil milk without seething. Take a small saucer and put it on the bottom of the container in which you are going to boil the milk upside down. Pour milk into a container. When the milk begins to boil, the saucer will tap a little on the bottom of the pan, however, foam should not form on the surface, therefore, the milk will not boil, which means it will not run away.

How long to boil milk

You can just not leave the stove for a minute. Milk should be boiled over low heat for 2-3 minutes after boiling, while constantly stirring it and removing foam. Milk foam should be removed only during boiling. After the product has cooled down, the film should not be removed, since it contains the bulk of useful substances.

To increase the shelf life of milk, when boiling, you can add sugar to it (1 teaspoon per 1 liter of milk). Milk should be stored in an airtight container (milk tends to absorb various foreign odors) in the refrigerator. Pasteurized milk should not be boiled, since this product has already undergone heat treatment (up to 80 degrees for some time) and all pathogenic bacteria in it have died.

First of all, it is worth clarifying what is in front of you milk. If you bought it in a bottle in a store, then you can not use it at all. boil. But if you purchased milk either in the market, or from some imported tank, then, of course, it must be boiled. The best option for milk not burnt - boil it in any pan with a thick bottom.

Advice from nutritionists about how long to boil milk, different. Some nutritionists advise boilsb milk at least 10 minutes. This, in their opinion, is necessary in order to destroy the harmful substances and bacteria in the milk. However, the vast majority of nutritionists do not agree about the "10 minutes", since during this time the milk will simply "run away". Therefore they recommend boil milk on high heat only until it is completely warmed up and boils away. According to experts, even in this short time, all harmful microbes will be completely destroyed.

Often, plaque forms around the edges of the pan and on its bottom, so to avoid it, try to rinse the pan with water every time. boil milk must be on high heat. In order to milk not boiled away, always put a circle in the bottom of the pan (you can get it at the hardware store). But you can do without a mug - just grease the edges of the pan with some kind of fat. And keep stirring milk otherwise a film will form. If you, for example, are in the country, but there is no refrigerator, and at the same time you want milk has not spoiled for several days - boil it in the morning and in the evening, but do not cover it until it has cooled.

How do you know if your milk is real or diluted?

Our magazine is about health, so in our regular column "Healthy Eating" we talk about a product in each issue. Today our story is dedicated to such a popular product as milk. Why is it useful? What are the types milk? How to determine if diluted milk? The column is headed by the doctor V. V. Laidinen.

All about milk

Milk occupies an important place among food products, because it is easily digested and well absorbed by the body. Milk It has a high nutritional and biological value, and this is primarily due to the presence of proteins in it. Squirrels milk contain all the elements necessary for our body that both an adult and a child need. So, milk protein contains the amino acid methionine, which is necessary for the normal functioning of the liver. In addition to proteins, milk also contains fat, amino acids, minerals, various vitamins, calcium, magnesium, phosphorus, sodium, potassium, and iron salts, and all of them are perfectly absorbed by the body. V milk and dairy products contain animal protein, which in its value is not inferior to that contained in meat and fish. It is worth noting that some substances necessary for the body exist only in milk.

Milk and dairy products are the most important sources of calcium, which, together with fluorine, determines the effectiveness of the absorption of this product. There are such types milk, as drinking, melted, sterilized, pasteurized and fat-free. Let's briefly consider each of these types.

Kindsmilk

The so-called drinking milk, as the name implies, is produced so that it can be drunk immediately. Ghee milk It is characterized by the fact that heat treatment is carried out during its production, and the color of milk and its taste depend on this.

sterilized milk It is milk heated under pressure to a high temperature. This is done in order to preserve all the vitamins. However, living bacteria, which are also beneficial to the body, die during this process. Therefore, the quality of the sterilized milk still worse than pasteurized. When sterilized, cow's milk is used, as well as fresh skimmed milk. Sterilized to taste milk resembles boiled, and sometimes baked milk. In order for sterilized milk to be well preserved, it is poured into special bags in which the product can be stored from 3 days to 6 months. However, the opened package can be stored in the refrigerator for no more than 3 days.
This milk differs in that here it is heated for half an hour to a temperature of 70 ° C, which allows you to save all the useful trace elements. Stored like this milk may not exceed 36 hours.
low fat milk very useful for the elderly and those who are overweight.

Milk in bags can be stored longer than in bottles, which must be stored in a dark, cold place. If you are going to boil milk, it should be remembered that after boiling it must be quickly cooled, and it must be stored chilled.

How to find out - the present is in front of youmilk or itdiluted

If you want to know what's real in front of you milk or it is diluted, you need to drop the milk into a glass of water. If a drop spreads over the surface of the water, then the milk is diluted. If milk undiluted, then a drop of the whole milk will sink to the bottom of the glass, and there it will dissolve .

How much milk to drink per day

According to experts in clinical nutrition, a person should drink 400-500 grams per day. milk, i.e. about two glasses. Best of all - fat-free, sour or unpasteurized.

Who can drinkmilk, and who can not

Milk useful for people with diseases such as atherosclerosis, chronic diseases of the liver and gallbladder, hypertension. Generally, milk useful for people of all ages. Although it can cause indigestion or heartburn in some people. In this case, you can try to drink milk half with tea. If in this case too milk“It won’t work”, that is, an option to try lactose free milk. Such milk has now begun to appear in stores. Moreover, milk whole is not recommended for acute intestinal diseases, as well as for exacerbation of chronic diseases that are accompanied by diarrhea. People who can't drink milk or it is contraindicated for them, they can use fermented milk products: kefir and yogurt.

Rural fresh milk is considered a real storehouse of useful and healing substances. As you know, during heat treatment, a huge proportion of useful vitamins and elements die, but even under this condition, many information sources recommend boiling raw milk.

What is boiled milk?

The simplest and most affordable way to disinfect milk is boiling. With this method, the milk is brought to a boil, that is, bubbles begin to appear around the edge and the milk begins to rise rapidly. At this temperature milk is boiled for 5 to 15 minutes. The boiling process must be monitored so that the milk does not run away. Unfortunately, boiling destroys some of the vitamins D, B, C and A, and most of the calcium goes into a state that will be difficult for the body to absorb. In addition, useful life-giving lactic bacteria die, and milk protein partially crumbles. The longer the boiling process lasts, the less milk benefits.

But! When boiling, almost all harmful bacteria die, with the exception of spores. But where do the harmful bacteria in milk come from? Bacteria can get into milk from the hands of a sick person who milks a cow, from a sick animal, if the animal was not properly monitored, dirty dishes were used, they can get along with feed, etc. So plague contagens, causative agents of tuberculosis, various salmonella, staphylococci, streptococci and E. coli can get into milk. Therefore, if you buy milk from an unfamiliar grandmother or from a collective farm machine, then it is better to play it safe.

Another argument that can be made in favor of boiling is the increase in shelf life. As you know, the bactericidal phase of freshly milked milk lasts only two hours, then pathogenic microbes begin to develop in the milk. Therefore, so that the milk does not deteriorate, it is better to boil it.

How to boil milk properly

First of all, it should be noted that for boiling it is better to use aluminum utensils or a stainless steel or glass pan. But it is better to refuse an enamel pan, since milk will definitely burn in it. Many cookware manufacturers offer to purchase special milk cookers that will not allow milk to escape or burn. If you have a pan with a thick bottom, then such unpleasant consequences can also be avoided.

Some people make the mistake of removing the formed film only after the milk has cooled. The film should be removed only during the boiling process itself, but not after, since it contains a large number of significant and useful elements.

It is necessary to store boiled milk in the refrigerator, and it is better in an airtight container, as milk has a habit of instantly absorbing all unpleasant odors.

Boiling milk not only kills germs, but also destroys many beneficial nutrients. Is there a way out? If you buy pasteurized milk in a store, then this question is most likely not in front of you. But what if you buy milk at the market, from a farmer who lives next door, or from a grandmother who still has the strength to keep a cow or a goat? Every morning, when you open a bottle of milk, you are probably wondering: why do you boil milk, and should you boil it at all? Some do it out of habit, some know that boiling kills germs, and some so that it can be stored longer. Boiling is an effective way to combat disease-causing organisms. Although it does not remove impurities, it does kill most dangerous bacteria and other organisms. But, at the same time, destroys some nutrients. Milk is a real storehouse of nutrients. It is a rich source of protein, vitamins and minerals. Minerals, especially calcium, vitamins such as A, D, B1, B2, B12 and K are found in milk in large quantities. Temperature affects many of these vital nutrients in milk, robbing you of the benefits they provide. The B vitamins are particularly vulnerable to boiling. Is there a way to preserve the nutrients? Yes, I have. Here are some basic restrictions to keep in mind when boiling milk:

• Do not boil milk at a very high temperature for a long time.
• Do not leave milk in an open container after boiling.
• After boiling, refrigerate it immediately.
• Do not heat milk more than once.
• Remember to stir the milk as it boils.
• Do not use the microwave oven to heat milk.

By following these simple rules, you will retain many of the valuable nutrients in your milk. If you want to boil milk, make sure you do it right. So, it all comes down to walking a tightrope between safety and nutrition. Unfortunately, in order to protect yourself from infection with pathogenic bacteria, a more effective method than boiling has not yet been invented. Whether to boil milk or not, everyone decides for himself. If you want to make some kind of compromise, this will be your choice.

Not only does it kill germs, it also destroys many beneficial nutrients. Is there a way out? If you buy pasteurized milk in a store, then this question is most likely not in front of you. But what if you buy milk at the market, from a farmer who lives next door, or from a grandmother who still has the strength to keep a cow or a goat? Every morning, when you open a bottle of milk, you are probably wondering: why do you boil milk, and should you boil it at all? Some do it out of habit, some know that boiling kills germs, and some so that it can be stored longer. Boiling is an effective way to combat disease-causing organisms. Although it does not remove impurities, it does kill most dangerous bacteria and other organisms. But, at the same time, destroys some nutrients. Milk is a real storehouse of nutrients. This is a rich source, and. Minerals, especially calcium, vitamins such as A, D, B1, B2, B12 and K are found in milk in large quantities. Temperature affects many of these vital nutrients in milk, robbing you of the benefits they provide. The B vitamins are particularly vulnerable to boiling. Is there a way to preserve the nutrients? Yes, I have. Here are some basic restrictions to keep in mind when boiling milk:

• Do not boil milk at a very high temperature for a long time.
• Do not leave milk in an open container after boiling.
• After boiling, refrigerate it immediately.
• Do not heat milk more than once.
• Remember to stir the milk as it boils.
• Do not use the microwave oven to heat milk.