A holistic approach to reducing TBC

The Total Bacterial Count (TBC) is one of the main reasons for reduced milk quality. Even in UHT milk, bacteria that are killed by heating may have produced enzymes before treatment, hence causing taste and milk quality failure. The European Union (EU) has set a limit of the Total Bacterial Count (TBC) at 100,000 CFU/ml in a geometric mean over two months for milk delivered. However in many countries, there is a payment bonus for milk with a much lower TBC. One of the larger dairies in North Eu