Pasteurized milk boiling dilemma

Experts tell drinking pasteurized milk from carton is fine. But sometimes, when I boil refrigerated previously opened milk carton with oats, it curdles.

Does that mean it is not safe to drink milk directly from carton without boiling it? Or, is the problem with cooking oats and milk together?

I faced this issue with cow's milk. Will using soy milk make any difference?

Best Answer

The answer probably lies in your question:

refrigerated previously opened milk

Products that have been made shelf-stable by a heating process will be susceptible to spoilage again once the package is opened. While unopened UHT milk will last for months without refrigeration and ESL milk gets up to three weeks (depending on process and refrigerator temperature), once the package is opened, all of them will stay safe for a mere days only. The same is true for plant-based milks like soy milk.

So unless you have introduced some substance that encourages curdling (typically an acid), the curdling indicates that your milk has gone off and is no longer safe. Boiling will not remedy that.

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What happens if you boil pasteurized milk?

According to Tomer, boiling already pasteurized milk repeatedly leads to denaturation of essential nutrients. In simpler words, when pasteurized milk is boiled at temperatures above 100 degrees Celsius for more than 10 minutes, it leads to depletion of the essential nutrients.

Why can Pasteurised milk be used without boiling?

Pasteurized milk does not contain any enzymes or microbes so they do not require to undergo boiling. This is because, during the pasteurization, the milk has already undergone boiling. -Pasteurization is the process of treating food items with heat, mostly around 100\xb0 C or less.

Is it safe to drink pasteurized milk without boiling?

While raw milk from the dairy farms must be boiled to remove bacteria, it is okay if you do not boil the packaged milk as it is already gone through the process of pasteurisation; unless you want it served hot and steamy.

What is the disadvantage of pasteurizing milk?

\u201c[Pasteurizing milk] destroys enzymes, diminishes vitamins, denatures fragile milk proteins, destroys vitamin B12 and vitamin B6, kills beneficial bacteria, and promotes the growth of pathogens.

Should you boil pasteurized milk? - Health Report (HD)

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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