During the high-temperature sterilization process of dairy products,although most microorganisms are inactivated,some thermoduric bacteria still survive,posing a serious threat to the quality and sensory quality of sterilized milk. This paper investigate the impact of thermoduric bacteria on dairy product quality by analyzing the physiological and biochemical characteristics of different types of thermoduric bacteria and the formation mechanisms of their biofilms.The inactivation conditions and sterilization methods of thermoduric bacteria were elaborated in detail. The control measures of thermoduric bacteria in dairy products from the source to the processing process were discussed from the perspective of pastures and dairy processing factories,which provided data support for pastures and dairy enterprises to formulate effective thermoduric bacteria inactivation strategies.

microorganism  /  thermoduric bacteria  /  dairy product