Thermodurics are ‘heat resistant’ bacteria capable of surviving pasteurisation and have the potential to cause quality and shelf life issues in dairy products. Thermoduric bacteria are of increasing importance in the dairy supply chain with a number of processors introducing routine testing of supplier pools in the last 12 months. This has been due to expansion into export markets with stringent product specifications, the increasing demands of consumers for extended shelf life, to reduce brand risk associated with complaints, and as a result of recent difficulties producing both high demand and niche dairy products.


They are found everywhere 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.

Guide To Thermoduric Management Poster can be downloaded here.

Further guidance can be found from the National Milk Laboratories website using the link below:


Latest Webinar Thermodurics in Dairy can be viewed here