Thermization vs. Pasteurization: Key Differences in Milk Safety and Quality

Thermization and pasteurization are both heat treatments aimed at improving milk's safety and shelf life, but they differ in approach and results. Here are the main distinctions:

Temperature and Duration:

• Thermization: Heats milk to a lower range of 57°C to 68°C for about 15 minutes.
• Pasteurization: Uses higher temperatures, typically:
  • Low-Temperature Long-Time (LTLT): 63°C for 30 minutes.
  • High-Temperature Short-Time (HTST): 72°C for 15 seconds.

Purpose:

• Thermization: Reduces spoilage bacteria while preserving the milk’s enzymes and flavors, often as a pre-treatment before pasteurization or further processing.
• Pasteurization: Eliminates pathogenic bacteria and reduces spoilage organisms to ensure milk is safe for consumption and has an extended shelf life.

Effect on Milk Quality:

• Thermization: Retains more of the milk's original taste, enzymes, and nutrients, making it ideal for high-quality cheese production.
• Pasteurization: Alters milk more noticeably, affecting flavor and nutritional content but provides greater safety by killing harmful pathogens.

Shelf Life:

• Thermization: Extends raw milk's shelf life by a few days, useful for short-term storage before further processing.
• Pasteurization: Extends milk's shelf life significantly, allowing for several weeks of refrigeration.

Regulatory Standards:

• Thermization: Often does not meet the regulatory safety requirements for commercial milk in many countries.
• Pasteurization: Universally accepted and mandated by health authorities to ensure milk safety.

In summary, while both methods enhance milk safety, pasteurization is more effective at eliminating pathogens and prolonging shelf life, whereas thermization focuses on preserving milk's natural qualities, especially for applications like cheese making.
Thermization vs. Pasteurization: Key Differences in Milk Safety and Quality