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 mold growth on cheese and inactivate airborne molds 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. This comprehensive review discusses the transition in milk production and processing from chlorine and other conventional disinfectants to ozone, including potential and limitations of ozonation. International Journal of Dairy Technology, Volume 69, Issue 2, pages 157–168, May 2016. CLICK HERE to read full article.
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