Application of Ozone in Dairy Industry
Authors: A.J. Thesiya,Tanmay Hazra ,A.S. Hariyani,Akshay Ramani2
Assistant Professor, Kamdhenu University Gujarat
2M.Tech Scholar, Kamdhenu University Gujarat

Ozone (O3) is relative unstable form of elemental oxygen (O2) which exists as a gas at room temperature. The gas is highly corrosive with a pungent odor, that is readily detectable at concentrations as low as 0.02 to 0.05 ppm (by volume). It is highly unstable and almost insoluble in water (0.00003g/100ml at 20oC).

Reaction mechanisms of Ozone

Reaction mechanism of ozone mainly by following two method-

  • Direct oxidation of compounds by aqueous ozone
  • Oxidation of compounds by hydroxyl radicals produced by the decomposition of ozone.

    Destruction of Microorganism by action of Ozone Ozone is a potent oxidizing and antimicrobial agent. This gas able to oxidized bacterial cell membrane lipids, carbohydrates, and proteins which resulted in cell death. It can ef­fectively kill viruses, bacteria, protozoa, fungal and bacterial spores in wide range without leaving harmful residues. At relatively low concentrations of ozone and short contact time are enough for destruction of bacteria. The yeasts and moulds are less sensitive to ozone than bacteria.

    Application in Dairy Industry Milk Earlier ozone was used for pasteurization of milk due to germicide effect of Ozone. The bacteria destruction depend upon the concentration of the ozone, length of time and method of contact.

    Milk powder Cronobacter is one of the foodborne pathogen. The inactivation of these pathogen by gaseous ozone in milk powders.

    Cheese brine treatment Cheese brines are progressively enriched with organic substances due to their prolonged use. This permits microorganisms arising from the curds to cheese brine. The eeffects of ozone treatment on mesophilic, moulds and yeast bacteria and coagulase positive staphylococcus in cheese brine were also proved.

    Milk whey waste water treatment Milk whey is obtain during production of paneer and cheese. Which has higher value of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD) due to presence of high organic content particularly milk constituent like protein, lactose and mineral content. The application of ozone on post-biological treated milk whey waste water (after an activated sludge treatment) has effective action.

    Cleaning and Sanitation Ozone has beneficial role in Cleaning In Place (CIP) operations as an alternative to other sanitizers with several potential environmental advantages. The structure and functional characteristics of bacterial biofilms has effective action by ozone treatment.

    Application in food preservation Fruits and Vegetables Ozone has been used for fruit and vegetable washing, storage rooms, etc. Also it is very useful for preservation of apple cider.

Grain processing

Ozone is effective insect killing, mycotoxin destruction and microbial inactivation with minimal or no effect on grain quality.

Egg preservation

The effects of various ozone concentrations like 2, 4 and 6 ppm different exposure times (2 min and 5 min) on microbiological quality on eggs has positive effect on shelf life of eggs during storage.

Other Applications

Ozone can be used in bottled drinking water, disinfection of municipal water, process water, swimming pools. Waste-water treatment, dairy and swine effluent treatment, cooling towers, hospital water systems and equipment, aquariums and aquaculture, etc

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