Bacteria that survive heat treatment are classified as?

Bacteria that survive heat treatment are classified as thermoduric. These bacteria can withstand high temperatures that are typically encountered during pasteurization, which is a common method used to kill harmful microorganisms in milk and other liquids.

Thermoduric bacteria are notable because, although they are not necessarily active or capable of growing at those high temperatures, they can survive the heat process and potentially thrive when conditions are favorable—such as during storage or after the product has cooled down. This characteristic becomes important when considering milk quality, as surviving thermoduric bacteria can lead to spoilage and off-flavors if the product is not handled properly post-pasteurization.

Understanding thermoduric bacteria is crucial for dairy processors and quality control because it highlights the importance of proper storage temperatures and handling practices to maintain milk quality after it has been pasteurized.