bactofugation
English
[edit]Etymology
[edit]Noun
[edit]bactofugation (uncountable)
- A process of centrifugation where microorganisms such as bacteria are removed from milk.
- 1994 October, EJ Mann, “Low fat cheese”, in Dairy Industries International[1], volume 59, number 10, via EBSCOhost, →ISSN, page 21:
- A report from NIZO in the Netherlands (23) reviews the manufacture of low fat cheese, low salt cheese and cheese-like products with vegetable fats, as well as the use of bactofugation in the treatment of cheese milk.
- 2003, Magnar Forbord, New Uses of an Agricultultural Product? – A case study of development in an industrial network, Trondheim: Norwegian University of Science and Technology, via National Library of Norway, page 68:
- Kari thinks bactofugation – a centrifugation process where microbes are ‘thrown out’ of the milk at high speed – is not necessary. This is because their milk is produced on dry feed.
- 2013 May, Milena Brasca, Stefano Morandi, Tiziana Silvetti, Veronica Rosi, Stefano Cattaneo, Luisa Pellegrino, “Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application”, in Molecules, volume 18, number 5, MDPI Publishing, →ISSN, page 6009:
- The most common strategies adopted to prevent late blowing defects are bactofugation and microfiltration of milk, and the addition of nitrates or LSZ [4–6].
- 2023 November, Essam Hebishy, Oktay Yerlikaya, Jennifer Mahony, Asli Akpinar, Derya Saygili, “Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore-forming bacteria”, in International Journal of Dairy Technology, volume 76, number 4, John Wiley & Sons; Society of Dairy Technology, , →ISSN, page 793:
- Bactofugation allows for the removal of 98–99% of anaerobic spores, 95% of aerobic spores, and 90–92% of lactobacilli.
Translations
[edit]process in which microorganisms are removed from milk
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