The influence of bactofugation on the curds quality indices

In the article the problems of bactofugation effect on microbiological milk indices intended for curds manufacture aimed to predict raising its stability during storage have been considered. The article presents the results of the research connected with the effect of cold cleaning and bactofugation on the change of somatic cells quantity, mezophylic anaerobic and electively anaerobic microorganisms and cryptogamic aerobic microflora in milk. It has been shown that the use of bactofugation process allows to raise raw milk quality and creates preconditions for increasing the storage period of milk products including curds.