Dairy
Thermoduric bacteria levels often climb at this time of the year as environmental conditions change and cows come into housing.
Litres will begin to ease up, but cows will be producing high protein and fat percentage quality milk in the final months of the lactation
The most effective way of reducing the number of thermoduric bacteria and your total bacteria count (TBC) in the process is to limit...
It's hectic at this time of year with cow's calving and calves needing attention which can cause an increase in thermoduric counts.
As we get closer to the housing period for cows, and towards the end of the lactation, ensuring quality milk is essential as cows'...
Milk quality can be easily overlooked at this time of the year as we get into the latter end of the lactation, so what can we learn from a...
Thermoduric bacteria are heat resistant bacteria in milk that are able to survive the pasteurisation process and have significant...
May is a busy time of the year, with breeding and silage season in full swing, it is easy to forget about the maintenance of your milking...
Dairy Technical
Maintaining high standards of milk quality is important, but when cows enter the shed and are milked off cubicles this becomes more of challenge.
Thermoduric bacteria are a heat-resistant bacteria that can survive pasteurisation during milk processing.
As a new milk production season starts, milk quality should be of the upmost importance, including the control of thermoduric bacteria.
Thermoduric bacteria is a heat resistant bacteria in milk that can survive the pasteurisation process, which is why its control at farm level is important.
A thermoduric count of 120CFU/ml, or less, should be easily achievable, according to Glanbia milk advisor, Jerry Cronin.
