Thermodurics are ‘heat resistant’ bacteria capable of surviving pasteurisation and have the potential to cause quality and shelf life issues in dairy products. They are ubiquitous in the environment and can be present in a wide range of sources. Managing thermoduric levels in milk can be challenging, though focus on hygiene of the herd and milking equipment should achieve effective control.

Andrew Henderson - Recognised Specialist in Cattle Health & Production, European Veterinary Specialist in Bovine Health Management, LLM Farm Vets, Riverside Business Park, Bakewell DE45 1GS