The dairy industry is facing a quality problem due to the presence of certain bacteria capable of surviving the pasteurization process. This group of bacteria is called “sporeformers”, and they have the ability to affect the quality of dairy products during storage (i.e. fluid milk, cheeses) and limit their potential markets (i.e. milk powder). Since no current technology or interventions are readily available to control this group of bacteria, especially at farm level, the identification of their contamination routes is essential information to design potential interventions in order to control them.