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What is Thermoduric testing?

Thermoduric bacteria are organisms that can survive pasteurisation and carry over into dairy products causing defects in the final product, such as reduced shelf life for milk or spoilage of cheese and butter. Although most bacteria found in raw milk are non-pathogenic and are mostly destroyed by pasteurisation, this group has the capability of surviving pasteurisation. Bacillus and Clostridium are the most common; they exist in the form of spores and are not killed by pasteurisation. 

Why is it necessary?

Some milk buyers have introduced Thermoduric testing to their payment testing suite.  This means that your Thermoduric results could incur deductions if above recommended cut offs.

What are the benefits?

Thermoduric bacteria are widespread in the farm environment and major routes of entry into milk are dirty cow teat surfaces, poor parlour hygiene and residues on milk machine equipment.  These sources are critical in determining levels of thermodurics in milk, and lack of attention in this regard can result in milk in the bulk tank containing a significant number of thermoduric bacteria rendering it unsuitable for processing (even though the overall bactoscan result may be low).
Not even the best cleaning method removes all bacteria and spores.  Consequently, it is of great importance to take steps to maintain good hygiene at all stages of the dairy production process.

Some useful guidance documents are linked below:

What happens next?

If you are interested in thermoduric testing then please contact us by phone, email or by completing the Contact Us form opposite:
Your milk purchaser will also be able to help.