In cheese production, ozonation addresses the key issue of preventing unwanted mold on cheese surfaces during ripening and storage. The technology controls chamber microflora without affecting the biochemical ripening processes.
Ozone prevents mold development on the cheese rind without disrupting the balance of beneficial microflora inside the cheese head. At correct dosage, ozone does not affect the color, consistency, taste, or aroma of the finished product.
Ozonation regimes for different cheese types
| Cheese type | Concentration | Treatment time | Temperature | Efficiency |
|---|---|---|---|---|
| Hard cheeses | 2-4 mg/m³ | 2 hours | +10...+12°C | 95-99% |
| Soft cheeses | 3-6 mg/m³ | 1.5 hours | +8...+10°C | 94-98% |
| Semi-hard cheeses | 2-4 mg/m³ | 1.5-2 hours | +10...+12°C | 95-98% |
| Brine cheeses | 2-3 mg/m³ | 1 hour | +6...+8°C | 94-97% |
| Mold-ripened cheeses | 1-2 mg/m³ | 30 minutes | +8...+10°C | 90-95% |
Benefits of ozonation in cheese production
- Prevention of unwanted mold development on the cheese rind
- Preservation of the ripening process — ozone does not penetrate inside the cheese head
- Reduced product shrinkage due to microflora stabilization
- Treatment without unloading cheese from the ripening chamber
- Compliance with GOST R 54607-2011 "Cheeses. General technical specifications"
- Automation of disinfection process on a scheduled basis
Effect of ozone on the product
Research shows that ozone suppresses microflora growth on cheese surfaces while preserving their organoleptic properties — taste, aroma, texture, and color. The bactericidal effect is particularly pronounced under conditions of high humidity (70-90%) and moderate temperatures (+8...+14°C), typical of ripening chambers.
| Parameter | Hard cheeses | Soft cheeses | Optimum for ozone |
|---|---|---|---|
| Temperature | +10...+14°C | +8...+12°C | +8...+14°C |
| Humidity | 80-90% | 85-95% | 70-90% |
| Ripening time | 2-12 months | 2-6 weeks | Any |
| O₃ concentration | 2-4 mg/m³ | 3-6 mg/m³ | 2-6 mg/m³ |
| Frequency | Every 2-3 days | Daily | By schedule |
Comparison of mold control methods for cheeses
| Parameter | Ozonation | Wax/paraffin coating |
|---|---|---|
| Mold protection | 95-99% | 80-90% |
| Effect on taste | None | Possible |
| Breathable rind | Preserved | Blocked |
| Additional costs | Minimal | For materials |
| Manual labor | Not required | Required |
| Eco-friendliness | Complete | Wax waste |
Ripening chamber treatment
For stationary ripening chambers, wall-mounted or ducted ozonators with automatic control are recommended. Ozone is distributed evenly throughout the chamber volume, penetrating hard-to-reach areas including racks and shelves.
| Parameter | Value | Note |
|---|---|---|
| Ozonator capacity | 2-3 g/hour | 1 g/hour per 15-20 m³ |
| Ozone concentration | 3-4 mg/m³ | For hard cheeses |
| Operating time | 1.5-2 hours | Daily or every other day |
| Chamber humidity | 85-90% | Optimum for ozone |
| Efficiency | 95-99% | Mold destruction |
Regulatory documentation
- GOST R 54607-2011 — Cheeses. General technical specifications
- Temporary instruction on ozonation of hard rennet cheese storage chambers (1975)
- Methodological recommendations on the use of ozone as a disinfectant (1976)
- SanPiN 2.3.4.545-96 — Milk and dairy products production
Benefits for cheese production
Mold control
95-99% prevention of unwanted mold without affecting ripening
Quality preservation
Cheese taste, aroma, and texture remain unchanged
Reduced shrinkage
Microflora stabilization reduces mass losses during ripening
Automation
Scheduled treatment without staff involvement