Frautech bactofuges, operating at temperatures between 55 and 60°C, separate microorganisms and spores that have a higher density than milk. The bacterial concentrate accumulates in the periphery and is discharged at intervals or recirculated for higher concentration. This process is essential in the production of soft and semi-hard cheeses to prevent late blowing and butyric fermentation — defects that compromise the commercial viability of the final product.
Main Features and Advantages
Shelf-Life Improvement: Physical separation of the bacterial load significantly contributes to extending fresh milk preservation time and optimizing the quality of whey derivatives.
Cheese Defect Prevention: Ideal solution to prevent 'swelling' in cheeses caused by anaerobic sporulated bacteria, ensuring consistency of the finished product.
Concentrate Recirculation: Technical capability to recirculate concentrate within the bowl, maximizing bacterial concentration before discharge to minimize product loss.
High Hygienic Standards: Sanitary design compatible with CIP (Clean In Place) cleaning to ensure complete sanitization between production cycles.
Food safety assurance and shelf-life extension through highly efficient separation of spores and bacteria resistant to thermal treatment.
