title: Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products.
abstract: 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 0.6Logcfu/g (25.1%) by the end of the monitoring period in relation to the control samples. In white cheese ripened with ozonated brine (1.3mg/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.
authors.affiliation: Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece.
authors.forename: A
authors.initials: A
authors.lastname: Alexopoulos
authors.affiliation: Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece.
authors.forename: S
authors.initials: S
authors.lastname: Plessas
authors.affiliation: Democritus University of Thrace, Department of Molecular Biology & Genetics, Laboratory of Applied Microbiology & Biotechnology, Dragana University Campus, Alexandroupolis GR68100, Greece.
authors.forename: Y
authors.initials: Y
authors.lastname: Kourkoutas
authors.affiliation: Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece.
authors.forename: C
authors.initials: C
authors.lastname: Stefanis
authors.affiliation: Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece.
authors.forename: S
authors.initials: S
authors.lastname: Vavias
authors.affiliation: Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece.
authors.forename: C
authors.initials: C
authors.lastname: Voidarou
authors.affiliation: Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece.
authors.forename: I
authors.initials: I
authors.lastname: Mantzourani
authors.affiliation: Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece. Electronic address: empezirt@agro.duth.gr.
authors.forename: E
authors.initials: E
authors.lastname: Bezirtzoglou
mesh_terms: D019149:Bioreactors; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D003611:Dairy Products / Q000382:microbiology; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005658:Fungi / Q000187:drug effects; D006863:Hydrogen-Ion Concentration; D010126:Ozone / Q000494:pharmacology*; D012492:Salts / Q000737:chemistry; D012965:Sodium Chloride / Q000737:chemistry; D013696:Temperature; D015014:Yogurt / Q000382:microbiology
chemical_list: D012492:Salts; C017082:brine; D012965:Sodium Chloride; D010126:Ozone
keywords: Cheese; Microflora; Ozone; Spoilage; Yoghurt