Thermisation: nf Thermisation is the heating of raw milk for at least 15 seconds at temperatures between 57 and 68°C, such that the milk shows after this treatment a positive reaction to the alkaline phosphatase test.
The purpose of this process is the destruction of pathogenic bacteria with less alteration of the milk than with pasteurization. Nevertheless, it still causes a reduction of the natural lactic flora, which, for the manufacture of cheese, necess...
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