Bactocatch is a process based on microfiltration and sterilization of milk, characterized by long holding times as well as efficient bacterial removal, achieved by optimization of process variables, in particular by aiming for even trans-membrane-pressure profiles. Separated skim milk is filtered through porcelain membranes, yielding 10% bacteria-rich retentate and 90% low-bacteria permeate. The retentate is mixed with the separated cream, sterilized and added to the permeate. The process is suitable for producing market milk, cheese, dried milk and whey products. Depending on microorganisms, efficiency of bacterial separation in on av. 99.7% for total microorganisms, 99.6% for aerobic spores and 98.5-99.9% for anaerobic sporeforming bacteria.