Ozone can be used to sanitize,
sterilize and ensure suitable environmental control in milk and cheese packaging and preparation plants, to sanitize governing liquid for mozzarella and dairy products. Water treated with ozone carries out an important germicide action and reduces organic micropollutants.
Using ozone in aging rooms,
you can obtain products free from unwanted mold (green, yellow, black molds) and avoid infestations of insects and parasites (acarus siro, tyrophagus casei, tyrophagus putrescentiae, etc.). It has also been used on cheese such as ricotta, gorgonzola and taleggio to combat listeria monocytogenes.
By using ozonized water following CIP (Clean-in-Place) treatment,
you can replace disinfection using additional chemical products, thus obtaining financial savings on the purchase of these products. To date, tests are being carried out on the use of ozone in treating whey and waste water sludge to reduce disposal costs.