Ozone Technology for Dairy Industry

摘要

Milk and dairy products are widely used across all cultures, but unprocessed milk can carry dangerous microbes as E. coli, Salmonella, Campylobacter, Listeria, and others that cause major health risks to its consumers. Ozone is a efficient disinfecting agent and thus can be used for application in food in the gaseous and aqueous states. There are many areas of dairy industry in which ozone can be used, such as sanitatizing dairy plant equipment, food surface hygiene, wastewater recycling, decreasing chemical oxygen demand (COD) and biological oxygen demand (BOD) of dairy plant residue. Treatment of milk with ozone has been shown to increase the shelf-life of the products. Ozone application is gaining popularity since it lefts no residue on the product and does not require aeration to remove the gas. This article discusses ozone generation, microbial annihilation, and application of ozone in the dairy processing.