Tag: Burnt milk

According to food safety experts, consuming milk that has been slightly scorched is not inherently harmful. While the unpleasant taste and smell are a deterrent, the high heat typically used to burn milk actually kills bacteria, making it microbiologically safer than unpasteurized milk. However, the level of burning and individual sensitivities play a crucial role in determining whether it is advisable to drink burnt milk.

According to food science research, heating milk beyond 70°C can cause irreversible biochemical changes, particularly affecting its proteins and sugars. This is precisely what happens if you heat up milk for too long, leading to denatured proteins, caramelized lactose, and a distinctly unpleasant taste.