Webinar: Understanding thermoduric bacteria in organic raw milk and the laboratory pasteurization count

Hosted by NOFA-NY and the Milk Quality Improvement Program at Cornell University
Thermoduric bacteria, or bacteria that are able to survive temperatures considerably above their optimum growth temperature, are frequently used as an indicator of organic raw milk quality. Thermoduric bacteria are measured using the laboratory pasteurization count (LPC), and are often considered an indicator of improper equipment hygiene at the farm. In this webinar we will explore new data from the Milk Quality Improvement Program at Cornell University on the LPC test in organic raw milk, and the types of thermoduric bacteria surviving this test.