I remember that in the past, milk had to be boiled before drinking. Now I see young people drinking it directly. I'd like to ask if milk still needs to be boiled nowadays. If I want to drink warm milk, how should I heat it?
Dr. Hu Changli from the Functional Dairy Key Laboratory of China Agricultural University answers: Boiling milk before drinking is mainly due to concerns about its safety and bacterial contamination. Whether modern milk needs to be boiled depends on the specific situation.
If you have purchased processed fresh milk and are opening it for the first time, there is absolutely no need to boil it. This is because fresh milk produced by standardized dairy companies undergoes strict pasteurization, and its airtight packaging ensures that its microbial, nutritional, and sensory指标 meet national standards within the shelf life. Therefore, this type of milk can be consumed directly; boiling it, on the contrary, would lead to a loss of nutrients.
However, if you haven't finished the milk in one go, it must be boiled before the next consumption. This is because after opening, the milk comes into contact with bacteria-laden air, and it's difficult to seal it tightly. Even when stored in the refrigerator, it can be contaminated by various bacteria, which might cause problems like diarrhea if consumed directly. When boiling milk, it is crucial to follow the principle of "stirring while boiling and turning off the heat as soon as it bubbles." Because milk is a highly nutritious food, its components like fat can easily burn and stick to the pot, and proper stirring can prevent this. Controlling the heat is also key; as soon as the milk is heated to the point of bubbling and nearly boiling, turn off the heat. This method ensures sterilization while also preventing the loss of vitamins and other nutrients.
If you want to drink warm milk, I do not recommend heating it in the microwave with the packaging on, nor do I suggest boiling it first and then letting it cool. The best method is to place the milk, still in its packaging, into hot water at around 80°C. Shake it occasionally, and once the water cools to a suitable temperature, the milk will be warm. This method is not only safe and quick but also retains its nutritional content to the maximum extent.
Finally, it should be noted that liquid milk is categorized into low-temperature pasteurized milk and high-temperature sterilized milk based on the pasteurization temperature. For pasteurized milk, which has a short shelf life and spoils easily, it is recommended to buy it in small quantities frequently and to finish it in one go after opening. For high-temperature sterilized milk, which has a long shelf life, you can buy more at once, but it is still recommended to finish it after opening. For fresh milk in glass bottles, it is best to drink it directly by inserting a straw.