Thermised milk is raw milk that has been heated for at least 15 seconds at a temperature between 57 °C and 68 °C. Pasteurisation is a process by which milk is is heated to 71.7 °C for 15–20 seconds.
So pasteurisation involves higher temperatures than thermisation but both processes heat the milk to above biological temperature and damage important nutrients and biological factors. Many cheeses described as 'unpasteurised' are in fact thermised and therefore not truly raw - it's worth checking with the supplier if you want genuinely raw cheese.
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