Dairies and mills
Ozone plays an
important role
for sanitization and sterilization of packaging equipments and for
milk and cheese preparation. Thanks to its oxidizing power, ozone
definitely destroys germs, microorganism, organic
and molds (whose formation is favoured by wet processing). Thanks
to its oxidizing power, ozone definitely eliminates germs,
microorganisms, organic, and molds (whose formation is favoured by
wet processing), leaving no smell or toxic residues in the
seasoning cells.
Ozone is also useful to rid the seasoning cells by insects and
parasites. It is also applied to the products themselves (all
cheeses such as ricotta, Gorgonzola, Taleggio) to fight Listeria
monocytogenes.The ozonated water quickly and efficiently cleans and sterilizes the tools: thanks to ozone, it is possible to save money in terms of quantity of water used, avoiding a further rinse phase and the use of chemicals sterilization as well.
The problem of disposal and reuse process of oil extracting in dairy can cause serious risks of environmental impact. The current laws for environment protection prevent the discharge of sewage into waterways in the urban drainage system: that’s why ozone has proved the most effective way to address the face the problem of waste.
The oil industry waste are made of the vegetables derived, mostly organic in nature, but which have a high polluting power: the formation of water naturally present in the olive pulp juice, olive water washing, facilities water washing, water dilution of the paste used in continuous plants.
