Ozone in the Dairy Industry

Ozone Applications in the Dairy Industry

Ozone plays a significant role in the dairy industry due to its strong oxidizing and antimicrobial properties. It is utilized in both gaseous and aqueous forms to lower microbial presence, enhance food safety, and prolong the shelf life of dairy products. Below is a closer look at its key applications:

1. Sanitization and Disinfection

• Equipment:
Ozone is used to sanitize milking systems, storage tanks, and other contact surfaces, effectively reducing microbial contamination.
• Air:
In cheese aging rooms, ozone can neutralize mold spores and inhibit mold development on cheese surfaces, according to www.eco3.co.za.
• Water:
Ozonated water is applied for disinfecting cows’ udders and legs before milking, as well as for cleaning milking apparatus.

2. Milk and Dairy Product Treatment

• Microbial Control:
Ozone helps reduce bacteria and viruses in milk and dairy products, thereby extending shelf life and boosting food safety.
• Biofilm Elimination:
It is effective in removing milk residues and biofilm-forming bacteria from stainless steel equipment.
• Toxin Mitigation:
Ozone treatment can reduce harmful toxins such as aflatoxins and other mycotoxins in dairy, contributing to safer products.
• Shelf Life Enhancement:
Used as a pre-treatment before pasteurization, ozone helps preserve the freshness and shelf life of fluid milk.

3. Additional Applications

• Wastewater Treatment:
Ozone is employed to treat wastewater from dairy operations, lowering pollutant levels.
• Bovine Mastitis Management:
Studies show that ozone can aid in treating bovine mastitis, a prevalent and costly infection in dairy cows.
• Animal Welfare:
Ozone is also used to purify air in livestock areas, reducing odors and contributing to a healthier environment for animals.