Dairy Processing and Cheese Production with Ozone

In the production or processing of dairy products such as cheese and yoghurt; mould and yeast come with the territory. To date the typical method of controlling moulds and yeast has been to use disinfectant washes, UV lights or chemical preventative measures. However many of these methods of control are expensive being an ongoing expense, they are not considered organic and thus excludes producers that use these methods from labelling their product as such. In many cases the method of prevention is cumbersome, time consuming, dangerous or quite ineffective.

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. It is thus considered an organic treatment. 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 certain fogging processes require that no one be present in the area of treatment at the time of dosing which is often not practical or result in loss of productivity. 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 in excess of 90% using its 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)