BacTerminator® is a new cleantech technology for water disinfection that does not use chemicals, and which can be used in all places where water is used in a dairy.
Improvement of the water disinfection in municipal tap/well water used in production:
Improvement/treatment of used process water for reuse in the dairy that needs to be disinfected:
Buffer tanks with fresh water that needs continual disinfection.
Public/municipal tap water or water from own well: water is often stored in 20-100 m³ buffer tanks resulting in growth of microorganisms. Some bacteria have a reproduction time of an hour (depending on species, temperature and growth media), so even a small number can multiply to millions in a short time.
|Municipal tap water||Water before BacTerminator®||Water after BacTerminator®||Log reduction||% reduction|
|TVC CFU/ml at 22°||180||2||Log 2.0||99.0%|
|TVC CFU/ml at 37°||110||1||Log 2.0||99.0%|
|Water from own well||Water before BacTerminator®||Water after BacTerminator®||Log reduction||% reduction|
|TVC CFU/ml at 22°||300||1||Log 2.4||99.4%|
|TVCl CFU/ml at 37®||249||3||Log 1.9||99.0%|
The CIP final rinse water is typically stored to the next day in a 10-100 m³ buffer tank, and used for product flush or CIP pre-rinse etc. The table shows the bacterial reduction in the buffer tank when the water is stored for 14-30 days without emptying when using a BacTerminator water disinfection system.
|CIP final rinse stored in tank||Water before BacTerminator®||Water after BacTerminator®||Log reduction||% reduction|
|TVC CFU/ml at 22°||20,000||1000||Log 2,3||99,30%|
|TVC CFU/ml at 37°||310,000||100||Log 3,4||99,94%|
|Coliform bacteria 37°||>200||<1||Log 2,3||99,30%|
TVC reduction of CIP-final rinse water
Increased awareness of the microbiological quality of cheese brine; special focus on yeast and mould in connection with cheeses without rind, which are more susceptible to unwanted microorganisms. Yeast in particular may give an “off-taste” in the finished cheese.
With BacTerminator® to disinfect/recirculate the brine together with a filtering solution, we offer you:
At the process stage, “water addition” in the cheese vat, where 10-15% fresh water (public/municipal, own well, tap water) is added. Cottage cheese produced in Denmark is made with water that has been disinfected in the BacTerminator® system, regardless of the water being municipal tap or well water.
This has increased the shelf life and improved product quality; no growth in microorganisms towards the end of the 21 day shelf life.
BacTerminator® >99 % (~ 3 euro cents /m3)
High pasteurisation 98-99%
Low pasteurisation 97-98%
BacTerminator® can disinfect cheese cooling water, and killing yeast and mould in the water improves the quality of the cheese, especi