Is it true that when scalding milk is necessary to bring a full rolling boil?

It is not necessary to bring milk to a full rolling boil when scalding it. Scalding milk simply means heating it to a temperature just below the boiling point, which is around 180 degrees Fahrenheit (82 degrees Celsius). This temperature is high enough to kill most harmful bacteria, but not so high that the milk will scorch or form a skin on top. To scald milk, heat it over medium heat until bubbles start to form around the edges of the pan and steam begins to rise. Do not let the milk come to a boil. Once the milk has been scalded, remove it from the heat and use it immediately.