Nutrition Diet: Unpacking the Science of Why and How Does Milk Reduce When Heated?
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4 min read
According to a 2016 study, boiling milk can cause a 10–14% reduction in the calcium content of non-processed milk and a 6–7% reduction in pasteurized milk. This fact highlights the deeper, often overlooked changes that take place when we ask, does milk reduce when heated?, revealing a process far more intricate than mere liquid evaporation.
