Question:
Bactocatch process had been developed by:
Bactocatch process had been developed by:
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The Bactocatch process is an industrial microfiltration system developed by Alfa-Laval to physically filter out bacteria and heat-resistant spores from skim milk before pasteurization.
Updated On: Aug 7, 2026
- Alfa-Laval
- GEA-Westfalia
- IDMC
- L & T
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Bacterial endospores are heat-resistant structures that can survive pasteurization.
Physical separation technologies are used in milk processing to reduce the microbial and spore load without applying high thermal energy.
Step 2: Detailed Explanation:
The Bactocatch process is a patented microfiltration technology developed by the Swedish company Alfa-Laval (now Tetra Pak).
The process involves separating raw milk into cream and skim milk.
The skim milk is then passed through a microfiltration membrane with a nominal pore size of 1.4 microns.
This membrane retains bacteria and spores in the retentate, while the milk plasma components pass through as permeate.
The retentate (which contains concentrated bacteria and spores, representing about 5--10% of the flow) is mixed with the cream and subjected to high-temperature sterilization.
This sterilized stream is then recombined with the microfiltered skim milk.
The Bactocatch process can achieve a 6% to 9% reduction in the spore load of milk.
This physical reduction extends the shelf life of pasteurized milk and prevents late-blowing defects in cheese without causing heat damage to the bulk of the milk proteins.
Step 3: Final Answer:
Therefore, the Bactocatch process was developed by Alfa-Laval.
Bacterial endospores are heat-resistant structures that can survive pasteurization.
Physical separation technologies are used in milk processing to reduce the microbial and spore load without applying high thermal energy.
Step 2: Detailed Explanation:
The Bactocatch process is a patented microfiltration technology developed by the Swedish company Alfa-Laval (now Tetra Pak).
The process involves separating raw milk into cream and skim milk.
The skim milk is then passed through a microfiltration membrane with a nominal pore size of 1.4 microns.
This membrane retains bacteria and spores in the retentate, while the milk plasma components pass through as permeate.
The retentate (which contains concentrated bacteria and spores, representing about 5--10% of the flow) is mixed with the cream and subjected to high-temperature sterilization.
This sterilized stream is then recombined with the microfiltered skim milk.
The Bactocatch process can achieve a 6% to 9% reduction in the spore load of milk.
This physical reduction extends the shelf life of pasteurized milk and prevents late-blowing defects in cheese without causing heat damage to the bulk of the milk proteins.
Step 3: Final Answer:
Therefore, the Bactocatch process was developed by Alfa-Laval.
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