Bactofugation
Bactofugation is a type of process for the production of ESL milk .
Microorganisms, especially spores, are removed from the raw milk in special disinfection centrifuges, so-called Bactofugen, by heating and centrifuging the pre-cleaned milk. The spores or cells that have spores are centrifuged off due to the different densities of bacteria or spores. The separated bactofugate is heated for 3 to 4 seconds to effectively kill all spores. After it has cooled, the bactofugate is either added back to the bactofugated milk or otherwise used. After homogenization and pasteurization , the milk can be kept one to three days longer, a total of approx. 20 days.
Individual evidence
- ↑ HPLC analysis of native beta-lactoglobulin as a heating indicator in ESL milk. Eva-Maria Reiterer, Diploma thesis University of Vienna 2009 (PDF file)
- ↑ Drinking milk technologies. W. Strahm, P. Eberhard, Agroscope Liebefeld-Posieux ALP Research Station (PDF file)