Efficacy of ozonation on microbial counts in used brines for cheesemaking

摘要: Abstract Due to their prolonged use, cheese brines are progressively enriched with organic substances, which allows microorganisms arising from the curds achieve high concentrations. In this study, feasibility of using gaseous ozone reduce microbial contamination used was evaluated. The antimicrobial effect increases concentration and treatment time, reducing total bacterial counts by 4.61 log cfu mL−1, microstaphylococci 3.37 log cfu mL−1 yeast 2.70 log cfu mL−1, in case stronger treatments. influenced protein content brines. However, that contain amounts protein, inactivation still significant. Weibull model accurately estimated both concavity exhibited survival curves for treatments at a 0.40 mg L−1 240 min.