More boiling does not mean more nutrition

Start with the actual comparison

The supplied nutritional research brief reviews the 2012 Bahman study and a 2011 news report. In the laboratory study, standardized milk after the defined boiling-and-handling treatment had lower measured vitamin A, B3, B5 and B12 concentrations than the control.

Not every nutrient behaved alike

Table 1 reported unchanged B1, B6, B7 and folic acid readings, while B2 increased slightly. Most minerals and proximate components became more concentrated as water evaporated. The study does not demonstrate wholesale destruction of milk protein or calcium.

Separate heat from handling

The method included cooling and removal of the surface fat layer. Storage experiments added further handling differences. Neither the study nor the survey isolates an additional nutrient loss for each extra minute or each successive boil.

What these figures do not establish

A change in concentration is not proof that drinking that milk causes vitamin deficiency. A result below a detection limit does not establish that every trace of a nutrient was destroyed. The brief is a synthesis of existing sources, not a new clinical trial.

A balanced kitchen routine

Avoid unnecessary repeated heating once appropriate safety treatment has been addressed. This is not a reason to inadequately heat raw milk. Milk processing type, storage and package guidance should determine the routine.