Non‐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… Click to show full abstract
Non‐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.
Keywords:
raw milk;
pdo raw;
piemontese pdo;
toma piemontese;
milk;
milk cheese
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!