Abstract：
:Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was bubbled with ozone for various periods of time and used for ripening of white (feta type) cheese. Both products were subjected to a continuous monitoring of microbial load and also tested for their sensorial properties. In ozonated yoghurt samples there was a reduction in mould counts of approximately 0.6Logcfu/g (25.1%) by the end of the monitoring period in relation to the control samples. In white cheese ripened with ozonated brine (1.3mg/L O3, NaCl 5%) it seems that ozone treatment during the two months of observation reduced some of the mould load but without offering any advantages over the use of traditional brine (NaCl 7%). However, some sensorial alterations were observed, probably due to the organic load in the brine which deactivates ozone in early stages of application. It is concluded that, if the factors of time and concentration of ozone are configured properly, ozonation could be a promising approach safeguarding the production of some dairy products.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Alexopoulos A,Plessas S,Kourkoutas Y,Stefanis C,Vavias S,Voidarou C,Mantzourani I,Bezirtzoglou Edoi
10.1016/j.ijfoodmicro.2017.01.018subject
Has Abstractpub_date
2017-04-04 00:00:00pages
5-11eissn
0168-1605issn
1879-3460pii
S0168-1605(17)30045-4journal_volume
246pub_type
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