Bacteria are said to be thermoduric when they are capable of surviving the pasteurization process. This is a problem in dairy products, as spoilage is likely to occur when some bacteria remain and become part of the finished product.
There are many strains of thermoduric bacteria, and they exist all around the environment. Thus, it is a challenge to dairy farmers to keep their products uncontaminated. Some of the precautions that farmers practice include always keeping the milking equipment clean, making sure the work area is always washed and ensuring a hygienic milking process, which includes presenting clean cows for milking.