Thermalized Milk

This is a heat treating process that is a half way measure and in many regions is technically considered “raw milk”. The milk is heated to a lesser temperature than pasteurization, but for a longer period of time. The idea is that many of the potentially harmful bacteria are destroyed and at the same time much of the good bacteria and enzymes are preserved contributing to increased flavour.

← Tetilla

Tomme de la Grosse Île →

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