Use of ozone in the dairy industry: A review |
| |
| Authors: | László Varga Jenő Szigeti |
| |
| Affiliation: | Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár, Hungary |
| |
| Abstract: | 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. |
| |
| Keywords: | Ozone Disinfection Antibacterial activity Milk processing Dairy effluent Wastewater |
|
|
