The growth of Thermophilic bacteria increases during the process of manufacturing milk powder (Murphy 42-50). There is no health hazard posed by the Thermophilic bacteria responsible for the formation of spores. Nevertheless, when milk powder contains them in numerous numbers, it does not only point to poor methods of manufacturing, but can also result in deterioration of the productâ€™s enzymes. This may lead to changes in both organoleptic properties and the composition of the product. Thus, during the manufacture of milk powder, it is important to carry out a test for Thermophilic bacteria (Flint Para.5). This essay is a description of the use of the BactiFlow system to develop a rapid test for Thermophilic bacteria. Thermophilic bacteria refers to the bacteria whose optimum temperature of growth is about 550Â C.
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