You can heat milk up to its boiling point, which is around 203°F (95°C).
Heating milk involves several considerations:
- Boiling Point: Milk, like water, has a boiling point. For cow's milk, this is approximately 203°F (95°C). This is the temperature at which the liquid transitions into a gaseous state (steam).
- Scalding: Scalding milk involves heating it to just below boiling, around 180°F (82°C). This process was traditionally used to kill bacteria and inactivate enzymes, although pasteurization now accomplishes this in commercially sold milk. Scalding can also alter the milk's proteins, which can be desirable in certain recipes.
- Flavor Changes: Overheating milk can cause the lactose (milk sugar) to caramelize and the proteins to denature. This can lead to a burnt flavor and a skin forming on the surface of the milk.
- Nutrient Content: While boiling milk can slightly reduce the levels of certain vitamins like Vitamin C and some B vitamins, the overall nutritional content remains largely intact. A Healthline article confirms that boiled milk can still retain most of its nutrients.
Therefore, while milk can reach 203°F (95°C), it's often heated to lower temperatures to avoid undesirable changes in flavor and texture.
