Are you re-boiling packaged milk? This is what happens
Pasteurized milk is heated to 72-75 degrees Celsius for 15-20 seconds, and UHT milk is heated to 135-150 degrees Celsius for 2-5 seconds, then cooled and packaged. This destroys dangerous bacteria such as E.coli, Salmonella, and Listeria. Even without refrigeration, the milk in these packets remains fresh. When boiled again, vitamins B1, B2, B6, B12, and C decrease by 20-30%. Lactose and proteins react, altering the taste and forming a creamy layer.
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