n The Dairy Mail - Enter the O zone - : processing

Volume 21, Issue 11
  • ISSN : 1561-4301


Yeast, unwanted mould and microbial activity are problems for any dairy producer. Processing spaces within the factory environment are a primary link in the product security chain during which the product is exposed to air and surfaces, which can affect the product's marketability and shelf life. It is important to keep unwanted microbial activity in these spaces to a minimum. Activated oxygen or ozone is an effective alternative treatment to chemical sanitisers and is often the only legal method of controlling airborne growth.

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