Milk in Tea

 If you love tea with milk, you might wonder how this delicious drink affects the nutritional value of milk. Milk is a rich source of many vitamins and minerals, especially calcium, but does heating it up for tea destroy these nutrients? Let's find out!

Milk undergoes a process called pasteurization at the dairy, which kills any harmful bacteria without affecting its quality. Pasteurization involves heating the milk to a temperature of about 72°C for 15 seconds and then cooling it rapidly. This is different from boiling the milk at home, which involves reaching a temperature of 100°C and keeping it there for a longer time.

Pasteurization Process

Boiling the milk can cause some changes in its constituents, especially the water-soluble vitamins like vitamin C and some of the B vitamins. These vitamins are sensitive to heat and can be destroyed by prolonged exposure to high temperatures. Milk is not a major source of vitamin C, but it does contain some vitamin B12 and folic acid, which are important for blood formation and nerve function. Vitamin C also helps protect these vitamins from oxidation, so losing it can affect their stability.

The fat-soluble vitamins like vitamin A and D are more stable and can withstand high temperatures without much loss. These vitamins are essential for vision, bone health and immune system function. Milk is one of the best sources of these vitamins, especially for people who do not get enough sunlight exposure.

Milk also contains a lot of calcium, which is vital for strong bones and teeth. Calcium is present in milk as calcium phosphate, which forms tiny clusters called micelles with casein, the main protein in milk. The solubility of calcium phosphate depends on the temperature: it dissolves more at lower temperatures and precipitates more at higher temperatures. This means that when you heat the milk for tea, some of the calcium phosphate settles out of the solution and forms a thin layer at the bottom of the pan or kettle. When you cool the milk, some of the calcium phosphate dissolves back into the solution, but not all of it.

This means that boiling the milk can reduce its calcium content slightly, but not significantly. The amount of calcium lost depends on how long and how often you boil the milk, as well as the type and quality of the milk. Generally, fresh and low-fat milks lose more calcium than older and full-fat milks.

So, what does this all mean for your tea with milk? Well, it means that you can still enjoy your favourite drink without worrying too much about losing the nutrients in milk. However, if you want to preserve as much of the vitamins and minerals as possible, you should avoid boiling the milk and instead heat it gently to a temperature that is comfortable for drinking. You can also use fresh and high-quality milk that has been pasteurized properly. And of course, you should also eat a balanced diet that includes other sources of vitamins and minerals to meet your daily needs.

Tea with milk is a tasty and comforting beverage that can also provide some health benefits. By following these simple tips, you can make sure that you get the most out of your cuppa!