Thermized milk is milk that has been heated for 15 to 20 seconds at a temperature of 57°C to 68°C, lower than that used for pasteurization. Potentially pathogenic bacteria are thus eliminated. This technique preserves the aromatic qualities of cheese made from "unpasteurized milk", since the heat treatment does not deplete the milk's natural flora. We use this process for our aged cheeses. Pasteurized milk, on the other hand, must be heated for 15 to 20 seconds between 57°C and 68°C, then immediately cooled to 4°C to destroy pathogens and extend the shelf-life. The majority of our cheeses are made from this milk and retain their great taste. |
