Thermization

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 (57 to 68°C × 10 to 20 s) that markedly reduce the number of spoilage bacteria in milk with minimal heat damage.

However, the United States' Food and Drug Administration (FDA) places the same regulations on all unpasteurized cheeses.

[7] Later, the milk may be given stronger heat treatment to be preserved longer.

[2] Cooling thermized milk before reheating is necessary to delay/prevent the outgrowth of bacterial spores.