Tag: Cooking dairy

Lactose is a remarkably heat-stable sugar and doesn't break down significantly during normal cooking temperatures. This means that, contrary to popular belief, lactose is still present after cooking, making heated dairy a potential issue for those with lactose intolerance.

Globally, up to 75% of the population experiences some form of lactose intolerance. For many, the question of whether cooking reduce lactose is a key concern when preparing meals involving dairy.

Amul Moti milk is a UHT (Ultra-High Temperature) product, meaning it has already been heated to kill all microorganisms and does not require boiling for safety. Despite this, many people ask, 'can we boil amul moti milk' out of habit, which is a key point of confusion for consumers.