The case for using ozone instead of chemicals in the dairy is now a reality. Ozone dissolved in cold water will react with organic matter such as bacteria, viruses, milk solids and calcium layers and greatly reduce bacteria counts.

There is no need for thermal energy, no chemicals and no residue. Not only that but the ozonated water cleaning system uses half the water of conventional cleaning methods and takes half the time. All that is left is recyclable water.

Highly ozonated water is the perfect sanitizing agent for ‘clean in place‘ pipe work in for the large dairy farm as well as dairy processing plants. Ozonated water can be used in the cleaning of milk vats and storage containers as well as milk tankers.

The added bonus is that ozonated water is environmentally friendly since there is no residue unlike chemical cleaners and disinfectants.

1. Ozone effectively prevents growth of surface moulds on cheeses in storage areas during curing.
2. Exposure to low levels of ozone prevents the development of new mould growths on the sides and ends of unwaxed cheeses.
3. Free mould spores significantly reduced in rooms treated with ozone.
4. The use of ozone does not affect the flavour of any of the cheeses.
5. 0.1mg/M3 of ozone in a cheese ripening room inactivates 80% of the mould spores without affecting the organoleptic qualities of the cheese.
6. Bacteria levels on the upper surface of milk are reduced significantly.
7. Lab tests carried out on the use of ozone on proprietary powdered milk showed the control sample bacteria levels 1000 times higher than on the sample treated with ozone.
8. Storage of commodities such as cheese, bacon, butter and vegetables for long periods in the same transport compartment or area without any cross- contamination.
9. Ozonated water has been shown as an effective alternative to chlorinated water in the disinfection of dairy equipment. Not only does it destroy surface-attached bacteria, but requires no heat, and therefore uses less energy than sanitising systems which use steam or hot water.

APPLICATION EXAMPLES:

1. Dairies

• Using ozone in the production area to control the growth of yeast and mould.
• The ozone generator runs for 3 hours, flooding the area overnight with the help of 2 fans.
• The ozone is allowed to degrade for 2-3 hours before the staff come in for the morning shift.
• Have had great success in keeping down the levels of mould and bacteria.

2. Cheesewrights

• Produce and distribute unpasteurized cheese made from cow, sheep and goat milk.
• Using ozone to flood the production area over night in order to kill staphylococcus aureus.

3. Yoghurt

• Manufacturers of yoghurt.
• Use an ozone generator to control bacteria spore levels on equipment in the processing area overnight.
• Significant reduction in spore counts.
• flood the premises with ozone.

Ozone approved by U S Food and Drug Administration & U.S. Environmental Protection Agency.