thermisation

In accordance with the Milk Ordinance, the thermisation of purified raw milk takes place in a continuous flow at 57 to 68 °C with a holding time of no more than 30 seconds. This process aims to combine the benefits of pasteurisation (eliminating harmful bacteria) with those of raw-milk cheese-making (preserving the milk’s natural flora and producing a wide range of flavours).The nutrient content of the milk is hardly affected by the various heating processes. Thus, the concentration of minerals such as calcium and fat-soluble vitamins remains the same. Only the content of heat-sensitive B vitamins and folic acid decreases, depending on the heating process.