Re-boiling of Milk
Boiling and re-boiling of milk on high temperature for an extended period can affect its nutritional content, especially the Vitamin B group and protein. Even if it is not pasteurised, boiling for less than 8 minutes at 100 deg celcius is perfectly fine.
Boiling and re-boiling of milk on high temperature for an extended period can affect its nutritional content, especially the Vitamin B group and protein. Even if it is not pasteurised, boiling for less than 8 minutes at 100 deg celcius is perfectly fine.
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