Therms 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.  Visit the dedicated web page here.

NMR has recently updated its helpful Guide to Thermodurics Management Poster. Please click the link to download a copy or if you would like a printed A3 copy sent to you please contact the customer service team at Four Ashes on 01902 749920 and they will be able to organise this for you.