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Brine Filtration System

Bacteria Removal Separator

Advanced bactofugation technology for optimal microbiological quality

Our high-performance centrifugal separator is specially designed for the efficient removal of bacteria, spores, and microorganisms from dairy products. It combines exceptional microbiological reduction with gentle milk processing, preserving its natural organoleptic qualities.

Type: Bactofugation centrifugal separator

Application: ESL milk, UHT milk, cheeses and milk powders

Advantage: Reduction of >95% of aerobic spores

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Main features of the Bactofugation Separator

Reduction >80% of total bacterial load
Elimination of >95% of aerobic spores for optimal microbiological safety
Reduces anaerobic spores by more than 98%, ideal for cheeses
Processing capacity: 60 to 50,000 liters/hour depending on configuration
Constructed entirely of food-grade AISI 316L stainless steel
Dual operating system: two-phase and single-phase
Automatic expulsion of solids without production interruption
Gentle treatment that preserves the integrity of fat globules
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards
PLC control with 15" touchscreen HMI interface and data logging

Full description

Our bacteria separator represents excellence in the microbiological clarification of dairy products. Designed specifically for bactofugation, it combines rigorous removal of microorganisms with exceptional preservation of the milk's natural qualities.

Advanced centrifugal technology enables efficient separation of bacteria, spores, and microorganisms while ensuring gentle processing that prevents damage to fat globules. The automatic solids expulsion system ensures optimal production continuity.

This separator is particularly suitable for dairies seeking to improve the microbiological quality of their products, offering a significant reduction in bacterial load essential for the production of high-quality ESL, UHT milk, cheeses and milk powders.

Technical data of the Bactofugation Separator

Setting	Specifications
Machine type	Centrifugal separator for bactofugation
Processing capacity	60 - 50,000 L/hour
Total bacteria reduction	> 80%
Aerobic spore reduction	> 95%
Anaerobic spore reduction	> 98%
Rotation speed	6,000 - 8,500 rpm
Force centrifuge	Up to 10,000 xg
Materials in contact	AISI 316L, EPDM, NBR
Electricity consumption	30-150 kW depending on capacity
Operating pressure	Up to 6 bar
Noise level	< 75 dB(A)

Advanced Features and Details

Standard features	Optional modules
Dual operating system	Online turbidity controller
Automatic expulsion of solids	Vibration monitoring system
Automatic CIP cleaning	SIP (Sterilize-in-Place) system
Variable speed control	Online bacterial analyzer
15" Touchscreen User Interface	Ethernet connection and monitoring
Saving settings	Complete HACCP traceability system
Vibration protection	Acoustic fairing
Protection IP65	Hydraulic sealing cartridge

FEATURES DETAILS

Dual operating system

Our separator offers two operating modes: the traditional two-phase system for maximum reduction of bacterial load, and the single-phase system with recirculation of the bacterial phase milk to minimize product loss. The operator can freely choose the system best suited to their specific needs.

Gentle processing that preserves the qualities of the milk

The advanced design of the bowl and plates ensures extremely gentle handling of the milk, preserving the integrity of the fat globules and preventing any protein denaturation. This approach maintains the natural organoleptic qualities of the product while ensuring optimal microbiological elimination.

Automatic expulsion of solids

The periodic solids expulsion system ensures uninterrupted production, optimizing throughput and reducing downtime. Expulsion is automatically controlled based on the solids load, guaranteeing consistent separation efficiency.

Areas of application

Our bactofugation separator is suitable for various applications in the dairy industry:

ESL (Extended Shelf Life) Milk - Ideal complement to pasteurization for extended shelf life
UHT milk - Reduction of heat-resistant spores
Cheeses - Elimination of anaerobic spores to prevent ripening defects
Milk powders - Microbiological quality improvement for critical applications
Whey proteins - Production of ingredients for infant food

Advantages of bactofugation

Improvement of microbiological quality

Bactofugation allows a significant reduction of heat-resistant microorganisms, effectively complementing traditional heat treatments and guaranteeing superior microbiological quality of finished products.

Lifespan extension

By eliminating bacteria and spores responsible for spoilage, our separator significantly contributes to increasing the shelf life of dairy products, meeting the requirements of modern distribution.

Flexibility and operational efficiency

Easy integration into existing lines and the two operating systems offer maximum flexibility, allowing producers to adapt the process to their specific needs while minimizing product loss.

Technical Frequently Asked Questions

Expert questions on separators for bacteria removal and bactofugation technologies

Bactofugation is a mechanical centrifugation process that physically removes bacteria and spores, whereas pasteurization uses heat to destroy microorganisms. Bactofugation specifically eliminates heat-resistant spores that survive conventional heat treatments. Unlike pasteurization, which can alter sensory properties, bactofugation fully preserves the organoleptic qualities of milk while offering superior microbial reduction for resistant spores and bacteria.

Our separator utilizes the centrifugal force generated by high rotational speeds (6,000-8,500 rpm), creating up to 10,000 times the force of Earth's gravity. Bacteria, spores, and microorganisms, being denser than milk, are propelled to the periphery of the bowl where they are automatically collected and removed. This physical separation eliminates over 80% of the total bacterial load, 95% of aerobic spores, and 98% of anaerobic spores without any heat treatment, thus preserving all the milk's natural qualities.

Our separator offers two operating modes: the traditional two-phase system for maximum reduction of bacterial load, ideal for products with high microbiological requirements, and the single-phase system that recycles the concentrated bacterial phase back into the raw milk, thus reducing product losses to as little as 0.5%. This flexibility allows operators to adapt the process according to the specifications of the final product, optimizing either microbiological quality or economic yield, depending on production needs.

Bactofugation significantly extends shelf life by specifically eliminating heat-resistant bacterial spores responsible for delayed spoilage. Combined with ESL pasteurization, it allows for a shelf life of 30 days at 4-6°C. For UHT milk, it improves long-term stability by preventing spore germination defects during storage. In cheese production, it eliminates anaerobic spores responsible for ripening defects, ensuring consistent quality throughout storage.

Our separation technology utilizes an optimized hydraulic design for the bowl and plates, minimizing shear and mechanical impact on the fat globules. The aerodynamic profile of the components and precise rotation speed control ensure exceptionally gentle processing. Laboratory tests confirm that less than 0.1% of the fat globules undergo alteration, thus preserving the native structure of the milk fat, essential for the organoleptic qualities and stability of the finished products.