ArticleJournal of the science of food and agriculture2025
Industrial pilot-scale study on the ripening and quality parameters of Toma Piemontese PDO raw milk cheese in ozone-controlled atmosphere.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundNon-thermal technologies are becoming of high interest in dairy production as sustainable tools to enhance food safety. Raw milk cheeses present microbiological challenges due to spoilage and the absence of real thermal treatments. This study investigates an industrial application of gaseous ozone to control spoilage microflora on Toma Piemontese PDO raw milk cheese rind during ripening to preserve the overall quality.
resultsThe test was conducted on 'Toma' cheese over 60 days. An automated ozone prototype was installed in a cheese-storing ripening room, and two pilot batch tests were designed: (i) untreated cheese wheels in air ripening room (CTL) and (ii) cheese wheels exposed to low-concentration gaseous ozone atmosphere (O
conclusionThis industrial scalability test suggests that ozone technology can enhance food safety in dairy production and possibly offer advantages in terms of environmental and economic sustainability. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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