Fresh milk is boiled before consumption while processed milk stored in packets can be consumed without boiling. Give reasons for the following. (2024)

FAQs

Fresh milk is boiled before consumption while processed milk stored in packets can be consumed without boiling. Give reasons for the following.? ›

Fresh milk must be boiled in order to destroy any harmful microorganisms that may be present. While processed milk has been pasteurized, making it safe to consume straight. Pasteurized milk is boiled at 70 degrees Celsius and then suddenly cooled.

Boiling fresh milk is necessary to kill the harmful microorganism present in it. Whereas, processed milk is safe to drink directly because it is pasteurized. Pasteurized milk is boiled at 70 degree Celsius and then suddenly cooled. By this process, all the microorganisms die and the milk becomes consumable.

Complete answer:

Packet milk does not get spoiled due to the practice of pasteurisation procedure that is generally used by the food industry and is the most specific method of heat processing for milk. Pasteurization enables milk to drink (by eliminating any microbes) and also tends to extend its storage life.

Boiling milk is known to significantly lessen milk's nutritional value. Studies have found that while boiling milk eliminated bacteria from raw milk, it also greatly reduced its whey protein levels.

You would do that if you got fresh milk that has not been pasteurised, to kill the bacteria that may be present in the milk. You need to keep the boiled and cooled milk in the refrigerator so that it does not get spoiled at the room temperature.

Boiling kills the microorganisms which spoil milk. In this manner milk can be preserved for longer duration.

02/4The milk packaging technique

Before storing milk for a long time, it is heated in high temperature to destroy the micro-organisms present in it, and then stored in a sealed and packed container. For this process, 'Canning technique' is used for heating milk.

People often boil milk when they use it in cooking. You can boil raw milk to kill any harmful bacteria. However, boiling milk is usually unnecessary, as most milk in the grocery store is already pasteurized.

Milk contains surfactants (primarily lipids), which allow stable bubbles to form. In intense boiling, these bubbles can become mixed with liquid, supporting the liquid above them and forming what I'll call for want of a better term a "wet froth." Imagine a bunch of sponges made out of liquid.

1. Pour milk of choice into a double boiler and heat to 180°F. This will kill competing bacteria, and the whey proteins will denature and coagulate to enhance the viscosity and texture of the final product. Maintain temperature for 10 minutes for thinner yogurt, 20 minutes for thicker yogurt.

How does milk change when boiled? ›

Milk is a mixture (called an emulsion) of butterfat, proteins, and water. When milk is boiled, the three components of the emulsion break apart: the milk proteins coagulate and separate from the water, producing what is commonly known as curdled milk. This is how cheese is made.

"Raw milk from the farm should always be boiled prior to consumption, because it may be contaminated with pathogens such as campylobacter or EHEC", explains Prof. Dr. Dr. Andreas Hensel, President of the BfR .

“Pathogenic microorganisms like to grow in temperatures between 40 to 140 degrees. If the temperature is over 90 degrees, bacteria tend to reproduce quicker and the time milk can be left out is a maximum of 1 hour.” The bottom line: when in doubt, toss it out.

Fresh milk must be boiled in order to destroy any harmful microorganisms that may be present. While processed milk has been pasteurized, making it safe to consume straight. Pasteurized milk is boiled at 70 degrees Celsius and then suddenly cooled.

Research has demonstrated that boiling milk can reduce its B vitamin content, with one study finding that boiling milk reduces its B vitamin content by around 25%. Another study found that boiling milk decreased its levels of folic acid by 36%.

Do not leave your milk out in the open for long time after boiling. Once milk cools down refrigerate it for longer shelf life.

Pasteurised milk can be consumed without boiling as it is free from harmful microbes. The milk is heated and the suddenly chilled and stored.

Within 48 hours, milk is taken in tankers to a milk factory where it's pasteurised and hom*ogenised. This technique heats milk to 72°C for no less than 15 seconds, then cooled immediately to destroy any harmful bacteria and micro-organisms. This also extends the shelf life.

Fresh milk will probably spoil within a few days if not boiled, cooled & refrigerated immediately after it's acquired.

A method invented in the 19th century, pasteurization involves heating milk to an extremely high temperature and then quickly cooling it before it goes for packaging or bottling. This helps keep the milk fresh. The method of pasteurization is best to kill bacteria present in milk which can be harmful for us.