Bactofugation is the process of removal of microorganisms from | Agriculture Exams Library

Bactofugation is the process of removal of microorganisms from milk using centrifugal force. It is a special form of separation of microorganisms, mainly spore formers (Bacilli/Clostridia) to enable milk to be sterilized at lower temperature-time combinations.

Most of the microorganisms are inactivated by pasteurization. However, the highly heat resistant spores survive pasteurization. They can lead to significant quality defects in hard cheese, semi-hard cheese or long-life products due to proteolysis, lipolysis and gas formation. Therefore, bactofugation is mainly used in the manufacture of these products.

The objectives of bactofugation are as follows:
To improve hygienic quality of milk
To avoid heat resistant bacteria without resorting to excessive heating.
To ensure exceptionally high degree of bacteriological purity in milk.
It removes bacteria, both living and dead, from treated substances whereas traditional heat treatment kills bacteria and leaves them in food.
The microorganisms involved in causing milk spoilage, reducing the quality of powder and butyric fermentation thereby causing late blowing of cheese, are mostly spore formers.
Bactofugation is important in foodstuffs infected with bacteria containing thermostable endotoxins.

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