Written by Anne Danahy, MS, RDN on December 1, 2020 — Medically reviewed by Katherine Marengo LDN, R.D.

You are watching: What is the boiling point of milk

Whether you warm your milk for wellness or culinary reasons, you might wonder how boiling might impact it.

In truth, boiled milk’s nutritional profile and also wellness benefits are various than those of milk straight from the carton.

This article looks at the nutrients and benefits of boiled milk, and also why you can or could not wish to boil your milk before drinking it.

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The boiling point of cow’s milk is approximately 203°F (95°C) (1).

That implies if you’re including milk to a recipe that’ll be cooked or baked, such as one for pudding or cake, it will technically reach its boiling allude during the cooking process.

Some people also boil milk to kill bacteria and prevent foodborne illnesses. However before, that’s unvital.

In the United States, commercially produced dairy milk that’s marketed throughout state lines should be pasteurized. That does not constantly suppose it’s boiled, yet it’s heated to a high enough temperature — commonly 161°F (71.7°C) for 15 secs — to kill any harmful pathogens (2).

Hence, you don’t need to boil milk for safety and security factors unmuch less it’s raw, unpasteurized milk. In that instance, bringing it to a boil or close to a boil will substantially alleviate most bacteria levels sufficiently (1).


People regularly boil milk once they usage it in cooking. You can boil raw milk to kill any type of harmful bacteria. However, boiling milk is typically unnecessary, as the majority of milk in the grocery store is currently pasteurized.

Milk is an extremely nutritious food. It consists of a balanced mix of high top quality protein, carbs, and also fat.

It also offers many vital vitamins and minerals. A 1-cup (237-mL) serving of totality milk provides (3):

Calories: 146Protein: 8 gramsCarbs: 11.4 gramsFat: 8 gramsCalcium: 300 mg (23% of the Daily Value (DV))Riboflavin: 0.337 mg (26% of the DV)Vitamin D: 2.68 mcg (13% of the DV)Phosphorus: 246 mg (20% of the DV)Vitamin B12: 1.32 mcg (55% of the DV)

Research researching alters in vitamin and mineral contents in raw versus heated milk uncovered that continual pasteurization temperatures did not change nutrient content much (4, 5, 6).

On the various other hand, ultra-high-temperature (UHT) pasteurization affects the content of many kind of vitamins. This procedure heats milk previous its boiling point to 275–302°F (135–150°C) (4, 5, 6).

Boiling also alters milk proteins. The 2 main proteins in milk are casein and also whey.

Casein comprises about 80% of the protein in milk, while whey accounts for around 20% (4).

The casein in milk is sensibly stable, also as soon as heated to the boiling point. However, heating whey protein will certainly readjust its structure, even prior to it hits the boiling point of milk (4).

The primary carbohydprice in milk is lactose, and it’s sensitive to warm. When you boil milk, some of the lactose alters right into a nondigestible sugar called lactulose and also other compounds (4).

Boiling alters the fats in milk somewhat, too. Milk contains a mix of short-, medium-, and also long-chain fatty acids (7).

While the complete fat content is steady through boiling, some of the long-chain fats may be converted right into short- and medium-chain fats (7).


Milk is an extremely nutritious food via a large range of nutrients. When you boil it, some of the vitamins break dvery own. Some of the fat, protein, and carbs might likewise change.

There are pros and also cons to boiling milk. Whether you need to boil it counts on what you wish to obtain from drinking milk.

More advantageous fats

The additional short- and medium-chain fatty acids in boiled milk can carry out some health and wellness benefits.

Short-chain fats are a crucial fuel for the cells in your gut. They’re associated through better gut health and wellness and a reduced hazard of colon cancer. Some research studies also suggest short-chain fats play a role in cultivating a healthier body weight and also blood sugar and blood push levels (8).

The body metabolizes medium-chain fats in different ways than various other fats. Instead of storing them, the body absorbs them quickly and also provides them as power (9).

Some proof argues replacing long-chain fats in your diet through medium-chain fats might modestly rise the number of calories you burn, thus contributing to weight loss (9).

Better tolerance

Because of the alters in protein and also lactose that take place as soon as you boil milk, human being who have actually milk protein allergies or lactose intolerance might discover it simpler to digest.

A research on warm therapies and milk protein determined 364 proteins in milk. After boiling, 23 of the proteins were considerably diminimelted (10).

That might be why some study has shown that youngsters via milk allergies deserve to occasionally toleprice cooked or baked foods made with milk.

A research in 134 kids allergic to milk confirmed that 69% were able to toleprice some develops of cooked milk (11, 12).

A few of the lactose content of milk is also diminished in boiled milk. Boiling converts it right into various types of acids and lactulose, a kind of sugar that humans don’t absorb (4).

Still, if you have a milk protein allergy or lactose intolerance, it’s necessary to recognize that boiling might not cause enough of a adjust for you to safely consume milk.

Reduced nutrients

The B vitamins (thiamine, riboflavin, niacin, folic acid, B6, and also B12) are sensitive to determinants choose light and warmth.

One study looked at just how boiling milk readjusted its vitamin content. The research uncovered that boiling milk diminished levels of every one of the B vitamins by at leastern 24%. Folic acid decreased by 36% (5).

While that’s substantial, milk is not a crucial resource of B vitamins in most people’s diets, through the exception of the B vitamin riboflavin (5, 6).

Riboflavin works with other B vitamins to transform the food you eat into power. It’s rare to be deficient in riboflavin, as you can gain it from many foods.

Still, milk is a significant source of riboflavin, especially in children’s diets. Boiling milk reduces the riboflavin content by 27% (5, 13).

Furthermore, the structural transforms of some milk proteins reason the body to digest and also retain much less protein from milk. One research in 25 people discovered that once world drank UHT pasteurized milk, they maintained 12% less protein than after drinking constant pasteurized milk (14).

If you depend on milk as a protein source, boiling it can reason you to obtain less protein than you’d prefer.

Taste and top quality changes

Due to the Maillard reactivity, boiled milk deserve to have a slightly different flavor and also darker color. This chemical reactivity happens as soon as foods are heated and proteins react with sugars (4, 15).

The alters in taste and color could not be noticeable if you flavor your milk or use it in food preparation. However, if you drink it straight, your milk might taste and also look a small different after it’s boiled.


Drinking boiled milk has actually pros and also cons. You will certainly get much less riboflavin and digestible protein, but you could benefit from even more short- and medium-chain fats. People with lactose intolerance and also milk allergies might toleprice boiled milk better.

Boiling milk can sound easy, however there’s an art — and also some scientific research — to boiling milk properly, whether you arrangement to drink it or use it in a recipe.

Milk is comprised of water, fats, carbs, and protein. When you warmth it, the water starts to evapoprice, and the other components begin to sepaprice.

Bringing it to a boil also quickly have the right to burn the sugars and curdle the whey protein. That causes scorching on the bottom of your pan and a skin to create on height. Boiling milk additionally forms a foam on peak that can spill over conveniently and make quite a shed mess on your stovepeak.

It’s ideal to warm your milk slowly over tool warm, and also stir it while it concerns a boil. Stirring and heating gently help hold the water, carbs, fat, and protein in milk together.

As shortly as you watch bubbles forming about the edges of the pot and just a couple of in the middle, rotate off the warmth.

The greater you heat your milk, the even more likely it is that you’ll denature the proteins and reason curdling. When cooking at a greater warmth, you’re likewise more most likely to alert taste and also shade changes from the Maillard reactivity.

Continue to stir your milk as it cools. That must proccasion a skin from developing on optimal of the milk. If it does form, it’s perfectly safe to eat. However, if you don’t treatment for its chewy texture, you can skim it off and discard it.


To boil milk, heat it slowly, stir it while it heats, and also make certain you carry out not overcook it. Turn the warm off as soon as you view bubbles that suggest it’s boiling. If you continue to stir it as it cools, it’ll be less most likely to create a skin on top.

Boiling pasteurized milk will certainly not necessarily make it any type of safer to consume. However, you might get some nutritional benefits from boiling your milk.

These encompass even more short- and also medium-chain fats, which might assist promote weight loss and better gut and metabolic health and wellness.

Due to the fact that it has less lactose and some of the proteins are intriggered, there’s a opportunity that people through lactose intolerance and milk allergies might have the ability to toleprice it much better than continual pasteurized milk directly from the carton. However, this is not guaranteed.

See more: How Many Grams Of Naoh Do You Need To Make 1 Liter Of A 10% Sodium Hydroxide Solution?

On the flip side, some negative impacts have the right to come through boiling milk. Namely, it gives much less protein and fewer B vitamins.

Boiled milk deserve to likewise have a various taste and texture. You can minimize this if you carry it to a boil gradually and stir it while it’s coming to boiling temperature and cooling.