does milk loose nutrition when boiled?

Boiling and re-boiling milk at high temperature for a long time affects the nutritional content of the milk, particularly the B group (B1, B2, B12) of vitamins. "Milk is a form of protein. And protein, if heated gets denatured. Not just that, when boiled repeatedly, the thick layer of cream that forms in the upper crust is not just fat, it also contains fat soluble vitamins, including Vitamin A, B, E and K," said Dr Priyanka Rohatgi, chief clinical nutritionist, Apollo Hospital.

However, the best way to consume milk is by boiling it for not more than two minutes once. "In case of pasteurised milk, boiling it for a minute or two increases its shelf life. However, every time before consuming the milk, there is no need to boil it. Rather boiling it once and heating the milk till a certain temperature is just fine. Moreover, tetra pack milk doesn't require boiling at all," added Dr Rohatgi.