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Use of ozone in the dairy industry: A review
Author(s) -
Varga László,
Szigeti Jenő
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12302
Subject(s) - dairy industry , ozone , food science , pollutant , environmental science , ripening , waste management , chemistry , pulp and paper industry , engineering , organic chemistry
Ozone treatment is a cost‐effective and eco‐friendly food‐processing technology. It has successfully been used for the removal of milk residues and biofilm‐forming bacteria from stainless steel surfaces and in milk processing, including fluid milk, powdered milk products and cheese. Ozonation has been shown to prevent mould growth on cheese and inactivate airborne moulds in cheese ripening and storage facilities. Ozone treatment has also been found to be a promising method for reducing the concentrations of pollutants in dairy wastewaters.