Thermization

Thermisation (also: thermisation ) is a gentler compared to pasteurization method for the preservation of milk.

According to the European Directive 92/46/EEC of the Council of 16 June 1992 laying down health rules for the production and marketing of raw milk, heat treated milk and milk-based products must for thermisation the raw milk for at least 15 seconds at a temperature between 57 ° C and 68 ° C are heated, so that the milk reacts positively to the phosphatase after this treatment.