Their survival through pasteurization can significantly impact milk quality. Despite common knowledge of spore-forming bacteria like Bacillus cereus, newer studies highlight non-spore-forming strains such as Streptococcus spp., Enterococcus spp., and Lactobacillus spp., with surprisingly high heat tolerance of up to 60–80 °C. This resilience leads to increased concerns during milk processing, where compromised milk residues or poorly managed silage inadvertently encourage thermoduric growth.
The challenge escalates as these bacteria contribute significantly to the aerobic plate count (APC) in pasteurized milk. Product manufacture can face hindrances due to these resilient organisms, potentially leading to product quality issues in the final dairy products.
Even more concerning is the adaptability of certain thermoduric strains to grow at refrigeration temperatures, posing additional obstacles to dairy farmers and processors. The proliferation of these bacteria isn't solely a concern for food safety and processing; it also ties into broader agricultural practices, such as rubberware management and silage quality control.
To mitigate the risks posed by thermoduric bacteria, it's crucial for dairy farms and processors to implement rigorous hygiene protocols, focusing on preventative measures like equipment sterilization, effective waste management, and ensuring optimal silage conditions. By prioritizing these strategies, the dairy industry can safeguard milk quality and maintain consumer confidence in dairy products.
The Impact of Thermoduric Bacteria on Milk Quality
