Thermization

Thermization is a subpasteurization heat treatment for milk, typically holding it at 57 to 68 degrees Celsius for 10 to 20 seconds, used to reduce spoilage bacteria while preserving more of the milk's original taste than full pasteurization allows. It runs at a lower temperature than standard pasteurization, which uses roughly 71 degrees Celsius for 15 seconds or 63 degrees Celsius for 30 minutes. Thermization is mainly used to extend the usable life of raw milk when it cannot be processed immediately, particularly for cheese production, and thermized milk can be refrigerated below 8 degrees Celsius for up to three days, or kept at 0 to 1 degrees Celsius for up to seven days, before any further heat treatment. European regulations distinguish thermized cheeses from raw-milk cheeses, though United States federal rules apply the same aging requirements to both.