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 pasteurisation process and cause serious difficulties for milk processors, especially in the cheese making process.

In general to reduce thermoduric 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.

Read the original article from here : http://www.tirdaykala.com/pages/TBC