Milk rarely makes national headlines. But this month, it did. After viral lab reports alleged high coliform levels in certain pouch milk brands, including products from Amul. Social media was flooded with
questions about dairy safety. In response, the Food Safety and Standards Authority of India (FSSAI) stepped up inspections, while the companies involved denied any manufacturing lapses and suggested that potential cold-chain disruptions during transport or retail storage could be to blame. Beyond brand names, the controversy has sparked a broader question in Indian households: Is the milk we boil every morning truly safe? And if we boil it for five minutes after it first rises, does that make it completely safe to consume?
Does Boiling For 5 Minutes Kill Bacteria?
Short answer: It kills most bacteria. But not everything.
Packaged pouch milk in India typically undergoes HTST pasteurisation, heated to around 72°C for 15 seconds and rapidly cooled. This reduces harmful microbes like E. coli and Salmonella by over 99 per cent. However, pasteurised milk is not sterile.
When you bring milk to a rolling boil at home and continue heating it for five minutes, temperatures cross 100°C. That process destroys most remaining vegetative bacteria, including coliform organisms. It effectively acts as a second layer of safety.
But here’s the catch. Boiling cannot remove chemical adulterants. If milk contains urea, detergent, caustic soda or synthetic additives, heat does not neutralise them. These substances may still pose health risks even after prolonged boiling.
Also, excessive boiling can degrade heat-sensitive nutrients like vitamin B12 and folate. So while boiling improves microbial safety, it does not make contaminated milk “pure.”
What About The Cold Chain Problem?
Even properly pasteurised milk can become unsafe if refrigeration fails.
Bacteria multiply rapidly between 5°C and 60°C. If milk packets sit unrefrigerated during transport, at retail counters, or even outside your home after delivery, bacterial counts can spike before you ever boil it.
That’s why experts recommend boiling pouch milk immediately after purchase and refrigerating it below 4°C thereafter. Repeated reheating and cooling should be avoided.
Ultra-High Temperature (UHT) milk is different. Heated above 135°C and sealed in sterile tetra packs, it remains shelf-stable until opened. That’s one reason tetra pack milk has fared better in recent lab discussions.
Pouch Milk Vs Loose Milk: Which Is Safer?
Loose milk has a tradition behind it. Many families trust local vendors and prefer the taste of raw milk.
But raw milk is unpasteurised. It may carry pathogens like Campylobacter, E. coli and Salmonella. Hygiene during manual milking can influence contamination levels, especially if dung contact occurs.
Packaged pouch milk undergoes standardised pasteurisation and testing. It is sealed against environmental contamination and sold in measured volumes. From a food safety perspective, packaged milk is generally safer, provided storage conditions are maintained.
Unless you personally verify farm hygiene and handling practices, loose milk carries a higher microbial risk.
Can You Test Milk At Home?
Some basic checks can help.
To detect starch, add a few drops of iodine to cooled, boiled milk. A blue colour suggests adulteration. For detergent, shake equal parts milk and water. Persistent, dense foam may indicate contamination. A drop test on a polished surface can hint at water dilution.
Home kits approved by agencies are also available online. They are not perfect, but they add a layer of consumer awareness.
The Bottom Line
Boiling pouch milk for five minutes after the first rise significantly reduces bacterial risk. It does not eliminate chemical adulterants.
If safety is your priority, buy from trusted brands, boil promptly, and refrigerate.
Rate correctly and consider UHT milk for vulnerable family members.
Milk remains one of India’s most consumed foods. Panic won’t help. But informed choices will.
