Thermised milk
Milk warmed gently, below pasteurisation temperature, to reduce bacteria while keeping some raw-milk character.
Also: thermisation, thermized milk, heat-treated milk
Thermisation is a light heat treatment, usually between about fifty-seven and sixty-eight degrees for around fifteen seconds. It kills many spoilage bacteria and lets milk be stored a little longer before cheesemaking, but it leaves more of the milk's own enzymes and microbes than full pasteurisation does. Under European law, cheese made from thermised milk is not raw-milk cheese, though it is often closer to raw milk in flavour than to pasteurised. It is common for some Swiss and Italian cheeses, many industrial semi-hard cheeses, and some farmhouse cheeses whose makers want much of the character of raw milk with a margin of safety. It is sometimes labelled simply heat-treated.