Boiling milk destroys vitamin B12, also known as cobalamin.
While boiling milk does not significantly reduce other vitamins, it can lead to a loss of vitamin B12. This is because vitamin B12 is a heat-sensitive nutrient that is easily broken down by high temperatures.
However, the extent of vitamin B12 loss during boiling depends on factors such as the duration of boiling and the type of milk. For instance, pasteurized milk typically has lower vitamin B12 content compared to raw milk.
To preserve vitamin B12 in milk, consider alternative methods like steaming or using a microwave instead of boiling.
