Dairy unit 2. Processing Techniques and naturally occurring preservatives i. Bacteriological aspects of processing techniques like bactofugation, thermisation, pasteurization (in detail process is expected), sterilization and boiling.
2. Processing Techniques and naturally occurring preservatives : i. Bacteriological aspects of processing techniques like bactofugation, thermisation, pasteurization (in detail process is expected), sterilization and boiling. BACTOFUGATION Introduction 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 witho