Vangelica JOVANOVSKA1*, Zlatko SOVRESKI2, Mila ARAPCESKA1, Gordana DIMITROVSKA1, Katerina BOJKOVSKA1, Elena JOSHEVSKA1, Katerina JOVANOVSKA1
1PhD, University St.’’Kliment Ohridski’’, Faculty of biotechnical sciences, Partizanska b.b–7000, Bitola, MACEDONIA
2PhD, University St.’’Kliment Ohridski’’, Faculty of Technical sciences, Makedonska Falanga b.b–7000, Bitola, MACEDONIA
*Corresponding author: e–mail: email@example.com
Abstract. The milk is a biological fluid with a very complex composition, yellowish white color and distinctive flavor and aroma. Dairy industry has a number of specific features that distinguish it from other agricultural sectors. The purpose of this labor was to display the influence of bactofugation on the long–life milk quality. Bactofugation process as significant mechanical process for bacterial removing without heating, are very important factors in long–life milk production. The subject of examination was a cow’s milk as: raw milk immediately after receipt in the dairy and bactofugation milk. On all samples were exanimate the microbiological parameters (Coagulase positive staphylococci, Enterobacteriaceae and Aerobic mesophilic bacteria) and chemical parameters (percentage of milk fats, proteins, lactose, non–fat dry matter). The bactofugation, like device for mechanical removing of microorganisms, using a centrifugal force, allows production of quality long–life milk without further thermal treatment on it.
Keyword: raw milk, bactofugator, long–life milk, chemical parameters, microbiological parameters.