Am I guilty for increasing TBC?

TBCs (Total Bacterial Counts) have been with us for many years now and most of us know what is required to reduce TBCs and thus avoid penalties in the monthly milk cheque. However, not all of us know what Thermodurics are and what is required to reduce them.

Thermodurics are heat resistant bacteria that survive the pasteurization process and cause serious difficulties for milk processors, especially in the cheese making process.

In general to reduce Thermodurics levels the following are all required; clean udders, a regular hotwash (depending on plant size) and a regular descaling of the plant (ideally weekly).

A recent survey of 400 dairy farmers uncovered some statistics that might explain why high Thermodurics are an issue on some farms;

14% - use hot water once a year or never
19% - do not use any milk filters
16% - use no detergent after the pm milking
45% - do not use any teat preparation
64% - change liners once a year or less
39% - clip tails < once per year
42% - used caustic detergent incorrectly
77% - detergents/sterilisers solutions left in plant between milkings
21% - not using sufficient wash water
45% - not using sufficient rinse water

Are you guilty of any of the above? If so a slight change to our washing/hygiene routine could lead to much lower TBC and thermoduric levels.