Use of ozone in production chain of high moisture Mozzarella cheese

摘要: Abstract This work aimed to evaluate ozone effectiveness in reducing viable spoilage bacteria load throughout high moisture (HM) Mozzarella cheese-making process. At first, cheese samples were packaged with ozonated water (2 mg/L), stored at low temperature and monitored during shelf life. In a following phase put, before packaging, direct contact concentrations of 2, 5 10 mg/L for 60 min. Then, gaseous 10, 20 30 mg/m3 different times was tested. these experiments not effective surface microbiological decontamination cheeses. all cases, there no increase the formation primary secondary lipid oxidation products. Finally, we treated only cooling water, artificially contaminated Pseudomonas spp. strains, obtaining reduction about four Log cfu/mL microbial load. HM cheeses cooled pre-treated characterized by an increased We concluded that can be successfully applied processing decontaminate potential it comes into product. Industrial relevance is very popular fresh Microbiological contamination occurs after stretching step when preserving liquid heavily affects its shelf-life. For this reason, decided investigate whether applications extended process, as already other food industry sectors. study demonstrates acting carrier microorganisms order reduce each shaping.