Description
Method of sanitizing raw milk with low heat
Technical
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.
Sensory Profile
Aroma ()
Wine Analogy
Similar to the effect of cold stabilization in winemaking where some compounds are preserved while others are removed
Coffee Analogy
Comparable to a light roast profile where delicate flavors are retained
Perfume Analogy
Like an eau de toilette concentration where top notes remain vibrant