Nu­tri­tional Loss Due to Boil­ing of Milk

Consumer Voice - - Know Your Milk -

Milk is heat-treated at the dairy to kill any path­o­genic micro­organ­isms that may be present, with­out af­fect­ing its nu­tri­tional qual­ity. But milk boil­ing (100 de­grees Cel­sius) at home causes changes in its con­stituents. The higher the tem­per­a­ture and the longer the ex­po­sure to heat, the greater the changes. Loss of cal­cium: The sol­u­bil­ity of cal­cium phos­phate of milk is very tem­per­a­ture-de­pen­dent. The sol­u­bil­ity of cal­cium phos­phate de­creases with tem­per­a­ture. This means that heat­ing causes pre­cip­i­ta­tion of cal­cium phos­phate. After cool­ing the re­ac­tion is read­ily re­versible, but after heat­ing to high tem­per­a­tures the re­versibil­ity is more slug­gish and in­com­plete. Loss of pro­tein: Pro­tein (beta-lac­toglob­u­lin, com­monly known as whey pro­tein) of milk is fairly heat-sen­si­tive. De­nat­u­ra­tion, which is an ir­re­versible re­ac­tion, be­gins at 65 de­grees Cel­sius and is almost to­tal when whey pro­teins are heated to 90 de­gree Cel­sius for five min­utes. Milk boils at around 100 de­grees Cel­sius. Loss of vi­ta­mins: Losses of vi­ta­mins is with re­spect to mainly Vi­ta­min C and some of the Group B vi­ta­mins. The loss of Vi­ta­min C as such is gen­er­ally of mi­nor im­por­tance, as milk is not an im­por­tant source of this vi­ta­min, but it may in­flu­ence the nu­tri­tional value any­way. The break­down of Vi­ta­min C is con­nected with that of Vi­ta­min B12 and pro­tects Vi­ta­min B9 (folic acid) from ox­i­da­tion. To pro­mote its nu­tri­tional sup­ple­ment, a man­u­fac­turer clev­erly showed in ad­ver­tise­ments that loss of nu­tri­ents in boiled milk could be made up by ad­di­tion of its branded prod­uct in boiled milk. As a smart con­sumer, avoid boil­ing milk and to­tally avoid re­heat­ing so that you can save nu­tri­ents and also money spent on sup­ple­ments.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.