If it is not refregerated, milk gets infected with pathogens (Becteria, Viruses), so it is boiled at regular intervals. When milk is boiled at 100 degree Celsius, nearly all pathogens get killed. And boiling retains the enzymes, taste, flavour and nutrients that are present in milk. In the refrigerator, the bacteria get inactivated, but they don’t die. Hence, boiling is essential.
- Because of the “temperamental” nature of the bacteria present in milk.
- To take the steam out of bacteria that spoils milk.