Since milk contains nearly every ingredient required for a person to consume food on a regular basis, it is a complete food. In particular, cow milk is consumed globally more often than the milk from other mammals. Cow milk's properties include Madhura (sweet), Sheeta (cool), Mrudu (soft), Snigdha (unctuous), Bahala (thick), Shlakshna (smooth), Picchila (sliminess), Guru (heavy), Manda (dull), and Prasanna (inspires enthusiasm). It also possesses the traits of Jeevaniya (vitalizer) and Rasayana (rejuvenate). Samskara is a method that involves boiling, cleaning, storage in various vessels, and other procedures to generate changes in the qualities of any substance. These Samsakara may enhance the substance's quality or degrade it. The purpose of this review article is to highlight the importance of utilizing the proper metal utensil and milk boiling technique, as well as the application of this knowledge in the prevention of metal contamination and milk-borne illnesses. A comprehensive literature search was conducted using Ayurveda texts and databases like Google Scholar, SCOPUS, and PubMed, focusing on keywords related to heavy metals, milk, and heat. Studies assessing heavy metals in cow milk, the effects of heat on milk proteins, and contamination through unprocessed milk were included, while studies on other species' milk, non-English articles, and abstracts were excluded. Data were extracted and synthesized using a narrative and quantitative approach to highlight trends and gaps. This review supports the facts about boiling and storing milk. Milk should be boiled in Earthen pot/ Clay vessels or in non-reactive metal vessels like stainless steel. Boiled milk should be stored in an Earthen or Wooden vessel.
