Thermoduric bacteria are heat resistant bacteria which can survive the temperatures utilised in the cleaning of milk machines, pasteurisation and product processing. This can lead to spoilage of dairy products.
Thermoduric growth can occur in milk residues, perished rubberware, protein films or poorly made silage.
The thermoduric test involves heating the milk sample to pasturisation temperatures (mimicking the pasteurisation process). The sample is then plated and incubated for 72 hours.
Plates are screen at 48 hours and customers can be advised of any potential grades.