The amount of carbs/kcal decrease when you boil the milk?


Apr 8, 2020
When milk is heated, lactose convert in to lactulose.
What i understand is that lactulose is not absorbed in the small intestine nor broken down by human enzymes.
In other words, humans cannot digest lactulose. (and that is why it gives a laxative effect)
This means that when you heat/boil milk, the carbs/kcal content decrease right?

I wondering how much milk sugar is convert into lactulose when you boil the milk for couple minutes , all of it?
Last edited:


Thread starter
Apr 8, 2020
Lactulose is not normally present in raw milk, but is a product of heat processes: the greater the heat, the greater amount of this substance
(from 3.5 mg/l in low-temperature pasteurized milk to 744 mg/l in in-container sterilized milk).
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