摘要: The emergence of thermophilic endospore-forming bacteria is especially troublesome regarding the quality of thermally processed dairy products. The elimination and control of their spores in the final product is extremely difficult as they are characterized by high heat resistance resulting in their survival after the heat treatments applied in the food industry. Therefore, this chapter is focused on Geobacillus stearothermophilus as one of the most important quality problems for the dairy industry in terms of its spore-forming ability and biofilm formation and discussed its characteristics, further possible spoilage in relevance with dairy processing and the available control strategies.