Cooked milk is milk boiled for at least 30 minutes, cooled down and the developed skin is removed. Boiling degrades the proteins of the milk and destroys most of the antigenic structures. Most patients with a reaction to cow’s milk can tolerate boiled cow’s milk. It contains the same amount of calcium as raw milk.
Note: Pasteurized milk is only heated for 15 seconds at 75°C. UHT milk is heated for 1 to 2 seconds to 135°C; this is to decontaminate it. The quality of the proteins is not altered – with regard to ImuPro pasteurized milk and UHT milk are to be considered raw milk.