Thermization. milk

Milk may be thermized (c. 65°C x 15 s) on receipt at the factory to reduce bacterial load, especially psychrotrophs, which are heat labile. Since thermization does not kill pathogens, thermized milk is usually fully pasteurized before cheesemaking. 

On the positive side, thermization and minimum pasteurization should not cause the formation of undesirable flavours and aromas and should, in fact, result in improved flavour by reducing bacterial growth and enzymatic activity, e.g. lipolysis. If accompanied by vacuum treatment (vacreation), pasteurization removes indigenous off-flavours, i.e. those arising from the cow s metabolism or from feed, thereby improving the organoleptic qualities of milk. 

Humbert, E.S., Campbell, J.N., Blankenagel, G., Gebre-Egziabher, A. 1985. Extended storage of raw milk. II. The role of thermization. Can. Inst. Food Sci. Technol. 18, 302-305. 

Proteolysis and lipolysis in thermized ewe s milk. Food Contr. 9, 251-259. 

Caridi, A., Micari, R, Foti, F., et al. (2003) Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Carprino d Aspromonte produced from raw or thermized goat s milk. Food Microbiol 20, 201-209. 

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