thermisation of Milk Explained | Difference from Pasteurization | Dairy Technology

Thermisation of Milk is an important pre-treatment process in dairy technology used to improve milk quality before pasteurization or storage. In this lecture, we clearly explain the concept, temperature conditions, working principle, advantages, and limitations of thermisation in milk processing. Thermisation is a mild heat treatment applied to raw milk, typically between 57°C to 68°C, to reduce spoilage microorganisms such as psychrotrophic bacteria. Unlike pasteurization, thermisation does not destroy all pathogens but helps extend the storage life of raw milk before further processing. This process is widely used in dairy plants, cheese manufacturing, and milk powder production to maintain quality while minimizing heat damage. In this video you will learn: • Definition and concept of thermisation • Temperature-time conditions (57–68°C) • Purpose of thermisation in milk processing • Reduction of psychrotrophic bacteria • Enzyme inactivation (lipase and protease) • Difference between thermisation and pasteurization • Applications in cheese and dairy products • Advantages and limitations of thermisation • Role in improving milk storage stability Thermisation is a crucial step in milk preservation, dairy processing, and food microbiology, especially in situations where milk needs to be stored before pasteurization. This lecture is highly useful for: • Dairy Technology students • Food Technology students • Food Microbiology learners • Dairy plant professionals #DairyTechnology #Thermisation #MilkProcessing #Pasteurization #FoodMicrobiology #DairyPlant #MilkPreservation #Mootechie