Milk is a good breeding ground for microorganisms. Only for the first two hours after milking, it is practically free of pathogenic bacteria. So save yourself the trouble and boil the milk.
The boiling process destroys potentially harmful bacteria that can cause great harm to the human body. They die only at high temperatures. How can pathogens get into milk? There is a possibility that dairy cows suffer from various infectious diseases (infectious inflammation of the udder, tuberculosis, foot and mouth disease). Eating unboiled milk from sick animals can easily become infected. Sanitary and hygienic conditions for keeping livestock, insufficient cleanliness of milkmaids (unwashed hands and udders of a cow, poorly washed dishes) can serve as sources of contamination. People who have had infectious diseases (typhoid fever, paratyphoid fever)), which continue to excrete pathogens of these diseases, carry them into milk. Cows can be carriers of such harmful microorganisms as E. coli, Salmonella, Listeria, and milk nutrients, its neutral acidity is an excellent medium for their development. Even freshly milked milk do not store for a long time. while warm, at room temperature, microorganisms multiply very quickly. Its sourness and deterioration occurs. And at a lower temperature in the refrigerator, the storage time of raw milk is also limited. Do not simmer for too long, much less do it several times. Long boiling leads to a large extent to the destruction of vitamins A, B, D and beneficial trace elements contained in milk in large quantities. Especially if you are boiling open, without a lid on. The duration of the boil should be between one and two minutes. Pasteurized drinking milk sold in stores and supermarkets, usually in boxes and bags, can be consumed without boiling. It preserves the taste of a fresh product and, thanks to the processing technology and opaque sealed packaging, is safe for consumption raw.
