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<title>Thermization</title>

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<span id="openzim-page-title" class="mw-page-title-main"><span class="mw-page-title-main">Thermization</span></span>

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<p><b>Thermization</b>, also spelled <b>thermisation</b>, is a method of sanitizing <a href="Raw_milk" title="Raw milk">raw milk</a> with low heat. "Thermization is a generic description of a range of subpasteurization heat treatments (57 to 68°C × 10 to 20 s) that markedly reduce the number of spoilage bacteria in milk with minimal heat damage."<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The process is not used on other food products,<sup id="cite_ref-Brennan_2-0" class="reference"><a href="#cite_note-Brennan-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> and is similar to <a href="Pasteurization" title="Pasteurization">pasteurization</a> but uses lower temperatures, allowing the milk product to retain more of its original taste.<sup id="cite_ref-MV_Voice_3-0" class="reference"><a href="#cite_note-MV_Voice-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> In Europe, there is a distinction between cheeses made of thermized milk and raw-milk cheeses. However, the United States' <a href="Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a> (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.<sup id="cite_ref-SF_Gate_4-0" class="reference"><a href="#cite_note-SF_Gate-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup>

</p><p>Thermization involves heating milk at temperatures of around 145–149 °F (63–65 °C) for 15 seconds, while pasteurization involves heating milk at 160 °F (71 °C) for 15 seconds or at 145 °F (63 °C) for 30 minutes.<sup id="cite_ref-MV_Voice_3-1" class="reference"><a href="#cite_note-MV_Voice-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Thermization is used to extend the keeping quality of raw milk (the length of time that milk is suitable for consumption)<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> when it cannot be immediately used in other products, such as cheese. Thermization can also be used to extend the storage life of <a href="Fermented_milk_products" class="mw-redirect" title="Fermented milk products">fermented milk products</a> by inactivating microorganisms in the product.<sup id="cite_ref-Sun_6-0" class="reference"><a href="#cite_note-Sun-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup>

</p><p>Thermization inactivates <a href="Psychrotrophic_bacteria" class="mw-redirect" title="Psychrotrophic bacteria">psychrotrophic bacteria</a> in milk <sup id="cite_ref-Sun_6-1" class="reference"><a href="#cite_note-Sun-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> and allows the milk to be stored below 8 °C (46 °F) for three days,<sup id="cite_ref-Brennan_2-1" class="reference"><a href="#cite_note-Brennan-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> or stored at 0–1 °C (32–34 °F) for seven days.<sup id="cite_ref-Early_7-0" class="reference"><a href="#cite_note-Early-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> Later, the milk may be given stronger heat treatment to be preserved longer.<sup id="cite_ref-Brennan_2-2" class="reference"><a href="#cite_note-Brennan-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Cooling thermized milk before reheating is necessary to delay/prevent the outgrowth of bacterial spores. When the milk is first heated, spores can begin to germinate, but their growth can be halted or delayed when the milk is refrigerated, depending on the microorganisms' growth requirements. Germinated spores are sensitive to subsequent heating, however since germination is not a homogeneous process, not all spores will germinate or be inactivated by subsequent heating.

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<div class="mw-heading mw-heading2"><h2 id="References">References</h2></div>

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</style><cite id="CITEREFHickeyKilcawleyBeresfordWilkinson2007" class="citation journal cs1">Hickey, D.K.; Kilcawley, K.N.; Beresford, T.P.; Wilkinson, M.G. (2007). <a rel="nofollow" class="external text" href="https://doi.org/10.3168%2Fjds.S0022-0302%2807%2972607-3">"Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks"</a>. <i>Journal of Dairy Science</i>. <b>90</b> (1): <span class="nowrap">47–</span>56. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.3168%2Fjds.S0022-0302%2807%2972607-3">10.3168/jds.S0022-0302(07)72607-3</a></span>. <a href="PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/17183074">17183074</a>.</cite></span>

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<li id="cite_note-Brennan-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-Brennan_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Brennan_2-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Brennan_2-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><cite id="CITEREFBrennan2006" class="citation book cs1">Brennan, James G., ed. (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=3p5-YRvyHHgC&dq=thermisation&pg=PA48"><i>Food Processing Handbook</i></a>. Wiley-VCH. p. 48. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-3-527-30719-7</bdi>.</cite></span>

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<li id="cite_note-MV_Voice-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-MV_Voice_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-MV_Voice_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><cite id="CITEREFRich2003" class="citation news cs1">Rich, Robert (September 5, 2003). <a rel="nofollow" class="external text" href="http://www.mv-voice.com/morgue/2003/2003_09_05.dinea.html">"Keeping it raw"</a>. <i>The Mountain View Voice</i>. Embarcadero Publishing Company<span class="reference-accessdate">. Retrieved <span class="nowrap">October 23,</span> 2010</span>.</cite></span>

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<li id="cite_note-SF_Gate-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-SF_Gate_4-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFFletcher2006" class="citation news cs1">Fletcher, Janet (July 13, 2006). <a rel="nofollow" class="external text" href="https://www.sfgate.com/food/cheesecourse/article/Wisconsin-s-Buttermilk-Blue-adds-pizazz-to-summer-2492967.php">"Wisconsin's Buttermilk Blue adds pizazz to summer salads"</a>. <i><a href="San_Francisco_Chronicle" title="San Francisco Chronicle">San Francisco Chronicle</a></i>. Hearst Communications Inc<span class="reference-accessdate">. Retrieved <span class="nowrap">October 23,</span> 2010</span>.</cite></span>

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<li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><cite id="CITEREFBakerVan_Slyke1919" class="citation journal cs1">Baker, John C.; Van Slyke, Lucius L. (December 1, 1919). <a rel="nofollow" class="external text" href="http://www.jbc.org/content/40/2/373.full.pdf">"A method for the determination of the keeping quality of milk"</a> <span class="cs1-format">(PDF)</span>. <i><a href="Journal_of_Biological_Chemistry" title="Journal of Biological Chemistry">The Journal of Biological Chemistry</a></i>. <b>40</b> (2): 373. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.1016%2FS0021-9258%2818%2987250-7">10.1016/S0021-9258(18)87250-7</a></span>.</cite></span>

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<li id="cite_note-Sun-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-Sun_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Sun_6-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><cite id="CITEREFSun2006" class="citation book cs1">Sun, Da-Wen (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=8zWcTxxSqzEC&dq=thermization&pg=PA274"><i>Thermal Food Processing: New Technologies and Quality Issues</i></a>. <a href="CRC_Press" title="CRC Press">CRC Press</a>. p. 274. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-1-57444-628-9</bdi>.</cite></span>

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<li id="cite_note-Early-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-Early_7-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFEarly1998" class="citation book cs1">Early, Ralph (1998). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=BuR28Y-S4SMC&dq=thermization&pg=PA13"><i>The Technology of Dairy Products</i></a> (2 ed.). Springer. pp. <span class="nowrap">13–</span>14. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-0-7514-0344-2</bdi>.</cite></span>

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