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need boil­ing, it is ex­pen­sive for most con­sumers.

Boil­ing of Milk

As per a study pub­lished in of Amer­i­can Science, boil­ing rec­om­mended as fol­lows: Milk boil­ing for two min­utes pro­vides the re­quired safety. How­ever, con­tin­u­ous stir­ring is es­sen­tial, par­tic­u­larly at boil­ing tem­per­a­ture, to make sure that the formed foam is ex­posed to boil­ing tem­per­a­ture. A large num­ber of peo­ple heat and re-heat the same milk again and again, and that too at a high tem­per­a­ture for a long time, thus killing the nu­tri­ents. Ac­cord­ing to ex­perts, milk sub­jected to less heat­ing re­tains its nu­tri­ent value. Ex­perts say milk should ide­ally be boiled not more than twice and not for more than 2 to 3 min­utes. The Jour­nal of milk is

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