|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5740850||1412189||2017||7 صفحه PDF||ندارد||دانلود کنید|
â¢Ozonated air was used in yoghurt packaging and in feta cheese brine.â¢Samples stored at 5Î¿C were monitored for 90 (yoghurts) and 60 (cheese) days.â¢Significant reduction of mould/yeasts was observed in yoghurts ozonated for 60Â s.â¢No advantages of ozonation were recorded in feta cheese samples.â¢Some sensorial alterations were observed only in highly ozonated feta cheese.
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 0.6Â LogÂ cfu/g (25.1%) by the end of the monitoring period in relation to the control samples. In white cheese ripened with ozonated brine (1.3Â mg/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: International Journal of Food Microbiology - Volume 246, 4 April 2017, Pages 5-11