Thermization is a heat treatment method that falls under the category of sub-pasteurization. In this process, milk is subjected to temperatures ranging from 62 to 65 °C for a duration of 10 to 20 seconds, followed by cooling. The objective of thermization is to maintain the properties of raw milk as closely as possible while significantly reducing the presence of bacteria, especially psychrotrophic flora.
Compared to pasteurization, thermization is considered a milder treatment. It is commonly employed to stabilize the quality of milk during extended storage periods or prior to cheesemaking. By applying thermization, the number of spoilage bacteria present in the milk is markedly reduced, thereby extending its shelf life. The advantage of this method lies in its ability to achieve significant bacterial reduction while minimizing collateral heat damage to the milk components. Furthermore, thermization does not result in any noticeable changes to the flavor of the milk, ensuring that its original taste and characteristics are preserved.
Typically, thermization is carried out at temperatures ranging from 62 to 68 °C for a duration of 15 seconds. This temperature range and time combination has been widely adopted within the industry, demonstrating its efficacy and reliability in achieving the desired outcomes.
In conclusion, thermal processing techniques such as pasteurization and sterilization are well-known methods for ensuring food safety. However, thermization provides an alternative approach that offers several advantages, including minimal alteration to the properties and flavor of milk while effectively reducing bacterial presence. By employing thermization at specific temperature and time parameters, the dairy industry can achieve the desired stabilization of milk quality for prolonged storage or in preparation for cheesemaking.
Thermization process
