The term bactofugation means the reduction of the number of microorganisms, particularly the number of spores in cheese milk, by centrifugation. The milk to be freed of bacteria is passed through the inlet pipe and the distributor into the outer channels for the ascending milk in the bowl stack. The relatively high centrifugal forces operating in this part of the machine separate the bacteria from the milk, and they flow, because of their greater specific gravity, towards the outside of the machine. The clarified milk flows towards the centre and is discharged through the upper paring disc. The bacteria enriched concentrate flows towards the outside and arrives in the lower paring disc chamber. From there it is discharged via the paring disc under pressure and therefore without foaming.
The special separating disc which reaches down to the bottom is designed to keep, the germs concentrate apart from the clarified milk and thus to prevent reinfection within the bowl. At high centrifugal forces (10,000 x g) and at temperatures of 50°C to 60°C, about 98% of the anaerobic and 95% of the aerobic spores and lactobacilli can be separated. Dependent on the composition of the bacteria in milk, up to 70-90% of the total count of microorganisms can be removed. The bacterial concentrate is discharged through partial discharges about every 3-6 times per hour.