Why boil milk? Traditional habits vs modern safety

May 25, 2025 Siddhartha Jana

Traditional boiling habit

Boiling milk is a long-standing Indian practice, done whether milk is fresh or packaged, but modern processing questions its necessity. Source: Canva

Pasteurised milk safety

Pasteurised milk is heat-treated to kill harmful bacteria and is safe to drink directly if refrigerated and packet is intact. Source: Canva

When to boil packet milk

Boil only if packet is damaged, leaking, or improperly stored to avoid bacterial contamination and health risks. Source: Canva

Boiling’s nutrient impact

Boiling milk reduces heat-sensitive B vitamins by up to 36%, slightly alters proteins and fats, but calcium and total fat remain mostly unaffected. Source: Canva

Shelf life & boiling

Boiling does not extend pasteurised milk’s shelf life; opened milk must always be refrigerated and consumed quickly, boiled or not. Source: Canva

UHT milk handling

Ultra-High Temperature (UHT) milk is sterile-packed and superheated, making it safe to drink without boiling; reheating is optional. Source: Canva

Raw milk needs boiling

Raw milk should always be boiled before consumption as it may contain harmful pathogens. Source: Canva

Safe milk handling

Choosing pasteurised or UHT milk and proper storage eliminates the need for boiling and preserves nutritional value. Source: Canva

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