Thermophilic Bacterial Spores in Milk and Dairy Products
Thermophilic Anaerobic Sporeformer Count

Method References

Standard Methods for the Examination of Dairy Products
Compendium of Methods for the Microbiological Examination of Foods

Sample Size


Estimated Turn Around Time

Aerobic- 48 hours
Anaerobic- 72 hours

Reporting Unit

cfu/sampled area

Method Description

Samples are prepared and dilutions made. The samples are then plated on media and incubated based on method specifications. After incubation plates are read and results generated based on countable range.

Additional Information

Thermophilic spore forming bacteria grow in products held at elevated temperatures (55 C or higher), including during pasteurization, 62.8 C. When products are held at high temperatures for long periods, these types of bacteria rapidly increase in numbers which may cause flavors defects in the product.
These procedures enumerate the number of thermophilic aerobic (or anaerobic) bacterial spores present in a sample after heat shock.

Looking for More Info?

Analytes with * are on Cherney's Scope of Accreditation.
(R) - Rush services available