Everything about Thermization
Method of sanitizing raw milk with low heat
Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat. "Thermization is a generic description of a range of subpasteurization heat treatments that markedly reduce the number of spoilage bacteria in milk with minimal heat damage." The process is not used on other food products, and is similar to pasteurization but uses lower temperatures, allowing the milk product to retain more of its original taste. In Europe, there is a distinction between cheeses made of thermized milk and raw-milk cheeses. However, the United States' Food and Drug Administration (FDA) places the same regulations on all unpasteurized cheeses. As a result, cheeses from thermized milk must be aged for 60 days or more before being sold in the United States, the same restriction placed on raw-milk cheeses by the FDA. Wikipedia →
🧭 Start here: a 6-step reading path
- Read the overview: ThermizationA 5-minute orientation
- Skim a recent paper: A Mini Review on Technique of Milk ThermizationInfluential work since 2022
- Pick up a classic book: The thermization of milkThe most-reprinted book on the subject
- Read the landmark paper: Milk thermization by pulsed electric fields (PEF) and electrically induced heatCited 74 times
- Go sideways: PasteurizationA closely related topic
- Go sideways: PascalizationA closely related topic
📖 Definitions
Noun A method of sanitizing raw milk which uses temperatures lower than those used in pasteurization (63–65 °C).
🗂️ The subject at a glance
No outline available.
🏆 Landmark papers (most cited)
Milk thermization by pulsed electric fields (PEF) and electrically induced heat
Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing
Milk Catalase Activity as an Indicator of Thermization Treatments Used in the Manufacture of Cheddar Cheese
Effect of thermization on the quality of Quarg
Addition to Thermized Milk of Lactococcus lactis subsp. cremoris M104, a Wild, Novel Nisin A–Producing Strain, Replaces the Natural Antilisterial Activity of the Autochthonous Raw Milk Microbiota Reduced by Thermization
Microbiological Quality and Safety of Raw Sheep Milks from Native Epirus Breeds: Selective Effects of Thermization on the Microbiota Surviving in Resultant Thermized Milks Intended for Traditional Greek Hard Cheese Production
Effects of thermization and cold storage on some properties of rennet-induced milk gels
Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese
🆕 Influential since 2022
A Mini Review on Technique of Milk Thermization
Antibiotic Susceptibility of Autochthonous Enterococcus Strain Biotypes Prevailing in Sheep Milk from Native Epirus Breeds Before and After Mild Thermization in View of Their Inclusion in a Complex Natural Cheese Starter Culture
Effect of thermization of dahi on post fermentation acidification during refrigerated storage
Effect of Thermization and storage period on the quality parameters of yoghurt
📚 Books worth reading
- 📕The thermization of milkM. G. van den Berg · 1984
Ranked by number of editions on Open Library, a rough measure of how lasting a book is.
🔗 Related topics
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