Bactofugation in Milk Pre-Treatment
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ScribdTranslationsBactofugation in Milk Pre-Treatment
Translated by
ScribdTranslationsHIGHER POLYTECHNIC SCHOOL OF
CHIMBORAZO
MORONA SANTIAGO EXTENSION
SUBJECT: PRE-TREATMENT OF MILK: 'BACTOFUGATION'
NOMBRE:JENNIFER NURINKIAS, JAIME RIVADENEIRA, TANIA SAGAL, ADRIAN
ORDOÑEZ, LISBETH SALINAS, DANILO SANCHEZ, MAXIMILIANO SOLIS, NANCY
TAPIA AND RONNY TORRES.
TEACHER:
ING. DIANA VILLA
SUBJECT:
FUNDAMENTALS FOR THE INDUSTRIALIZATION OF PRODUCTS
PRE-TREATMENTS OF MILK
Milk undergoes physical treatments that are carried out in
reception and processing sections. Such treatments
son
Treatment
thermal
Cooling Hygienization Skimmed Homogenization
pasteurization
refrigeration
In the process of sanitization, it is known that milk
generally presents macro and micro particles that can
having been trained in the milking process, that is why
performs the filtration and centrifugation of milk, for this purpose
remove impurities. The processes related to the
Hygienization consists of:
Clarification or
Filtration Bactofugation Homogenization
centrifugation
BACTOFUGATION
Created by [Link], it receives heat treatment at about 75°C,
with centrifugation at speed.
The centrifuge field necessary to separate most of the
bacterial cells is high, around 10,000 g
The "bactofuge" is a large centrifugal purifier.
speed, at which the bowl has perforations of 0.3 mm, for the
waste disposal.
In pasteurization, raw milk is filtered, heated, and then it
pasteurized in a plate device, then it is homogenized and finally it
treated twice in two batch separators installed in series.
An effective centrifuge allows the
elimination of numerous
Within the centrifugation, it
Bactofugation is used for microbial cadavers, as well as
can use treatment such as
eliminate bacteria through the also the living cells that have
termization, pasteurization and
centrifugation. escaped in the process of
sterilization.
pasteurization. The percentage of
germs can be 99.99%
In the cheese industry, the goal The effectiveness of the elimination of the
Centrifugation occurs with a
is to reduce the number of spores of spores are located between 56 and 99.9%
high speed, between 7000-9000
Clostridium tyrobutyricum. This depending on the temperature
g, with temperature ranging between
process eliminates approximately that is used that is usually between
72-74 oC. The centrifuges in the
that the processes are carried out
between 80 and 90% of bacteria the 56 –57 °C (temperature of
they are called bactofuges. totals and 98 to 99.5% of spores of termination) or 72 –74 °C
Clostridium and Bacillus (pasteurization temperature)
MAIN BACTERIA OF
THE MILK
The effectiveness of the elimination of the
spores are located between 56 and 99.9%
depending on the temperature
what is used that is usually found between
the 56–57 °C (temperature of
termination) or 72–74 °C
(pasteurization temperature)
CHARACTERISTICS OF
CLOSTRIDIUM TYROBUTYRICUM
Without oxygen, in
favorable conditions of Its optimal pH is 5.8,
temperature and presence being able to develop 5
It is a bacteria, isn't it? of nutrients, the spores in media with pH between
pathogenic, anaerobic they germinate and give rise to 4,6 y 7,5. Su temperatura
strict and capable of the vegetative forms the optimal is 37°C,
produce spores. that multiply although it can also
carrying out the develop between 10 and
lactate fermentation 50°C.
up to butyric acid.
TYPES OF BACTOFUGES
They are divided into:
Bactofugator of Bactofuger of
two phases a phase
They have two exits at the part They only have one exit at the part
superior, one for the download superior of the casing for the
continues from concentrate of product with low content in
bacteria (bactofugation) through bacteria. The bactofugation is
about some upper discs collected in the designated space
specials and another for the product for the housing mud and
with low bacteria content. descargado por cargas.
EFFECTIVENESS OF THE PROCESS
the separation of bacteria and
Under ideal conditions, it is possible
spores through centrifugation
With the bactofugation process,
to achieve elimination of between 90-95% would achieve to eliminate up to 96% of
high temperature using a
Bactofugation allows to reduce
from the spores the present spores.
considerably the load
microbial of milk.
Eliminate 98% of spores
anaerobes, 95% of spores
aerobias and reduces the load
Bactofugation is used in
cheesemaking
total microbial in
approximately 86%
FACTORS THAT INFLUENCE IN THE
BACTOFUGATION YIELD
Characteristics of the
Treatment volume
microorganisms
It can be affected by density, size
(0.5-7.0 microns), the shape (spherical or elongated) The treatment volume of the bactofugator
and/or the external surface (smooth or rough) of the it can be increased by raising the pressure of
bacteria. nutrition and reducing it by decreasing this
The process of aggregation between cells pressure. If the treatment volume is reduced
bacterial, or among the impurities of the milk and below the nominal value, certain is achieved
bacteria are also responsible for a improvement in efficiency
decrease in equipment efficiency.
Temperature
If the temperature is higher, it will be lower.
viscosity of milk, where it facilitates the
Stacks of disks separation of the bacteria.
When the
temperature is high increases the content of
The space between the stack of proteins in the phase with spores and bacteria,
separated by the bactofugation process.
the disks determine their
number within the team
of bactofugation.
Normal temperature for the elimination of the
spores are 55–65°C.
If a temperature between 56-57°C is used.
(final temperature) or 72-74°C
(pasteurization temperature) the effectiveness of the
spore removal is between 56 and
99.9%..
Speed of
centrifugation
Back pressure
In the DAN investigation
The rate or speed et al. (2010), it is obtained
of team turnover a low efficiency in
It is important
determine its regarding the reduction of
the bacteria by action of the
centrifugal force bactofugation process.
Maintain pressure in the
outlet to avoid cavitation.
Cavitation is a symptom of What explains that for the lesser
suboptimal conditions that affect centrifugation speed with
negatively the efficiency. the one this author worked on (1,640
rot/min), compared to the
more developed teams than
They can reach 16,000 RPM.
Download interval Download volume
A download interval The downloaded volume must be equal to the
too short means
sediment space of the container of the
larger quantities to be processed.
bactofuge.
Smaller downloads could reduce
An interval too long efficiency and make cleaning more difficult.
it can reduce efficiency.
The bactofugation process is an alternative.
When there is a low quality of to reduce the bacterial load of the milk before
the milk, a higher temperature or that is subjected to pasteurization for
a greater volume of treatment to allocate it for the production of various products
may require longer intervals dairy
shorter because it separates more
milk sediment.