Thermization

Thermization (also: Thermization ) is a gentler method of preserving milk than pasteurization .

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

See also

• pasteurization

Web links

• DIRECTIVE 92/46 / EEC - Hygiene regulations for the production and marketing of raw milk, heat-treated milk and milk-based products PDF file