A comparison between Ozonation and thermal process in relation to cow’s milk attributes with emphasis on pathogens

Younis, Farida Ibrahim; Fayed, A. E.; El-Batawy, O. I.; El-Sisi, Ahmed Saber

doi:10.21608/ajs.2020.20456.1131

Cited by 3 publications

(2 citation statements)

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“…[9][10]. Thus, the use of ozone can be ensured as a strong antimicrobial agent in meeting the needs of the food processing industry, which can maintain consumer health [12]. The most common way to stop the development of microorganisms in milk is to use a pasteurisation process or heat it to a temperature of 700-850°C, but it is found that the nutritional content will drop drastically or damage will occur.…”

Section: Resultsmentioning

confidence: 99%

Effects of ozonation time on the internal quality of milk: A meta-analysis

Zahrina Qolby,

Hendra Utama,

Budi Pratama

et al. 2023

BIO Web of Conferences

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The aim of that study was to evaluate the effectiveness and suitability of its use according to local conditions and ensure compliance with applicable food safety standards. A raw database had been constructed based on peer-reviewed and published research articles that reported the use of ozonation time on the internal quality of milk. The results of the observations were data collected using Microsoft Excel, followed by using Microsoft Word for formula processing before processing the data using the SAS application. That research used meta-analysis techniques to integrate 29 pieces of data from six pieces of literature that observed and researched the effects of the length of time of the ozonation process on milk quality. The variables observed were the effect of the long ozonation process for dairy products on the number of bacteria, protein levels, aflatoxin levels, and pH. The results of observing the effect of long ozonation on milk to determine the number of bacteria had an insignificant effect (p > 0.05). The protein results had a significant effect (p > 0.05) on the duration of ozonation; the results of aflatoxin levels found in milk had a significant effect (p > 0.05) on the duration of ozonation in milk; and the pH of milk also had a significant effect (p > 0.05) on the duration of ozonation in milk. In summary, using ozonation time was safe for the internal quality of milk.

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Section: Resultsmentioning

confidence: 99%

Effects of ozonation time on the internal quality of milk: A meta-analysis

Zahrina Qolby,

Hendra Utama,

Budi Pratama

et al. 2023

BIO Web of Conferences

View full text Add to dashboard Cite

show abstract

“…Munhõs et al [126] demonstrated the inactivation (1 log reduction) of Pseudomonas aeruginosa on skimmed and whole milk by ozone (28 mg/L for 5 min). Ozone treatment has also been recommended as a suitable alternative to pasteurisation [127] , [128] . Cantalejo et al [129] highlighted the effectiveness of a hybrid treatment procedure (0.6 ppm ozone and lyophilisation), which extended the shelf life of chicken meat fillets by up to 8 months, in comparison to lyophilisation alone; total aerobic mesophilic bacteria and lactic acid bacteria were the tested organisms.…”

Section: Industrial Applications Of Ozonementioning

confidence: 99%