Thermization
Sign in to savethumb|right|Some cheeses, including varieties of blue cheese, are made from thermized milk. 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." 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
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Vinony's link graph records 14 inbound references to Thermization, and connects out to food preservation, International Standard Book Number and digital object identifier.
It is catalogued under the topic Food preservation.
Vinony links it to 6 Wikipedia language editions.