Indian mothers unaware that boiling milk kills nutrition, say experts

By Vikas Vaidya

Concerns over milk safety and nutrition for children were addressed at the Third National Health Writers and Editors Convention organised by HEAL Foundation, with experts reviewing a recently conducted study that revealed low awareness among Indian mothers on the relation between milk boiling and nutrition loss. An entire session was devoted to “Milk in the New Millennium - Innovative Dairy Technology and Child Health,” with distinguished speakers talking about the importance of nutrition in early childhood and the important role milk plays in nutrition of children.
According to the study, conducted by Tetra Pak in collaboration with research-based agency Millward Brown, only 17% of mothers surveyed believed that boiling milk affects its nutritional properties. Even more startling is that 59% mothers felt boiling increases milk’s nutritional value and 24% felt it does not impact its nutritional properties.
Dr Kalpesh Date, Pediatrician and Neonatologist said, “Most Indian mothers are unaware that prolonged and repeated boiling of milk leads to loss in nutrition. Vitamins and proteins are denatured and destroyed when milk is boiled at temperatures above 100º Celsius for over 15 minutes, yet, in a majority of our households, milk is boiled more than thrice, skimmed, and hence deprived of most of the essential vitamins, proteins, amino acids and minerals.”
“About 80% of a child’s growth potential is achieved within the first two years of age, and milk is a critical source of nutrition for all infants during this period. Any loss of vital ingredients in milk, especially proteins and vitamins, could cause growth deficiency, weak bones, poor muscle development and neurological anomalies, among other long-term effects. It is imperative that mothers be sensitised regarding improper boiling practices and be made aware about aseptic technology that best protect milk,” Dr Date said.
As Indian consumers are becoming more health-conscious in terms of the food and drinks they consume, increased awareness on making healthier choices is extremely important. Salome Benjamin, Medical Nutritionist, Nair Hospital, Mumbai, said, “Milk forms an integral part of everyone’s diet, especially children. It is a vital source for Vitamin D and Vitamin B 12 that help in Calcium absorption. Both these vitamins are highly heat sensitive and boiling milk destroys both substantially.” As to how mothers can ensure that their children get milk with all its nutritional content intact, Ms Benjamin said, “I personally feel that one should choose UHT milk packaged using aseptic technology which protects the nutrition in milk and the milk doesn’t require any boiling.”
“Mothers will always want what is best for their children, and we consider it vital that they be made aware about the quality and nutritional value of what they consume,” said Jaideep Gokhale, Communications and Environment Director, Tetra Pak South Asia Markets. “We have been mapping consumer behaviour and perception to better understand milk consumption habits. This study validates the need for us to continue to raise awareness on the benefits of milk processed and packaged with aseptic technology. UHT milk is packaged in Tetra Pak’s 6-layer packaging that eliminates the need for refrigeration and offers long shelf life. This offers mothers convenience without compromising on hygiene, quality or nutrition.”