Dairy Processing and Cheese Production with Ozone

Cheese production, mould and yeast go hand in hand so to speak, this is especially the case in blue cheeses. To date the typical method of controlling moulds and yeast has been to use disinfectant washes or UV lights. Ozone is fast becoming the favoured technique at numerous points in cheese making, favoured due to its efficacy and rapid return to oxygen, whilst creating or leaving no residues. OLGEAR's ozone equipment carries virtually no running cost and at least considerably less than purchasing, transport, storage and mixing of most disinfectants which also leave unwanted residues that must again be washed away. The use of UV lights and many of the other chemical processes require that no one be present in the processing area at the time of dosing which is often not practical. Some of these measures are also hampered by 'shadowing' in the case of UV lights. Using chemicals in an effort to reduce mould growth on cheeses has increasing been met with resistance due to the impact on humans and the environment. OLGEAR has proven its ozone systems highly effective and safe to use in most aspects of cheese and dairy product manufacture namely production, maturation till packaging.
 
Some background information might help you to understand how ozone is made and what happens when ozone contacts bacteria, mould and yeast. 

OLGEAR through continuous exposure or shock treatments can achieve massive mould reductions using it unique range of ozone equipment. This is achieved through a combination of newly developed techniques and ozone equipment where low levels of ozone are kept within the production space on a continuous basis, well within the health and safety limit guidelines but sufficient to suppress the majority of moulds and yeasts present. (Ask us for Before and After test results.) This treatment can then be followed up with a major shock treatment every few days at night or when there is a few hours in which no occupants are present in the cheese production, maturation or packaging areas. This could be performed using our very popular portable AOS Series units.

OLGEAR has both portable and fixed units to meet your needs. Whether you are a small dairy producer just starting out or if you are processing tons of product per day we have the right solution for you.

DOWNLOAD OUR 1 PAGE FLYER ON OZONE USES IN CHEESE (319kb)

Client Comments
"I will be going to each site (sub Sahara) in the near future and would certainly be telling them about your products as I believe that using the aos units will be beneficial to all our centres."
Dirk de Vos, Group Technical Manager at the largest South African Dairy processing group.

Bruce Rowbotham, cheesemaster for a popular brand of South African cheese after receiving results showing yeast counts were eliminated from a packaging area after ozone was introduced on a continuous basis to replace UV lights. "This is great. We will keep an eye on it."

"The results on the air plates looks fine and yes we definitely could use the ozone generator to keep our areas free of yeast and moulds."
David Jackson, Production Foreman at a household name of Dairy products in South Africa.