Thermoduric bacteria can be divided in two main subgroups, non-sporeforming and sporeforming, and both are a major challenge for the dairy industry as they can survive higher temperatures, which they are subjected to during pasteurization. Sporeforming bacteria, a subgroup of thermoduric bacteria, are able to survive other processing hurdles, such as drying and sanitation, in addition to pasteurization. Non-sporeforming thermoduric bacteria and sporeforming bacteria originate from different places on organic farms with improperly sanitized farm equipment often linked with non-sporeforming thermoduric bacteria and contamination from the environment, feed, and bedding being the major driver of sporeforming bacteria. It is important to accurately enumerate and characterize thermoduric bacteria in order to better formulate control measures, however there is little understanding of the thermoduric bacterial populations in contemporary organic dairy supplies in the United States. This research aims to (i) evaluate the diversity of aerobic and anaerobic thermoduric bacteria in organic dairy using a farm-to-table approach, (ii) assess the association between higher laboratory pasteurization counts and certain subgroups of thermoduric bacteria, and (iv) identify whether climate is a driver of aerobic sporeforming bacterial diversity. Overall, the outcomes of these studies may help facilitate the development of a system to apply the appropriate prevention measures for non-sporeforming and sporeforming thermoduric bacteria at farms and processing plants in order to improve organic dairy product quality.