APPLICATION OF COLD STERILIZATION TECHNIQUE IN SOFT CHEESE INDUSTRY

Abstract

Objectively, because of the conventional heating whether pasteurization, boiling or rather sterilization is the common procedure applied to control the load of microbes in milk. In spite of its very straightforward and efficient, but may lead to several sensory acceptability and nutritional losses in the resultant product, particularly when heat treatment is implemented in poor quality milk, which possesses a high load of microbes and hence more heating process (temperature degree and/or time) is needed. Accurate thermal treatment methods such as pasteurization may not be available in small cheese manufacturers, as it increases the clotting time and weakens both of the milk rennetability and the strength of the hardness of cheese curd. Therefore, many small cheese manufacturers resort to using unauthorized preservatives or illegal proportions instead of pasteurization Innovative, easy to implement, and rapid technologies are required for the modern food industry to meet the never ending demands of consumers (e.g. fresh and safe ready-to-eat products). Ozonation has several merits that make it a technology to be considered in the food industry; it is the most powerful sanitizer; it decomposes rapidly to oxygen leaving no residues. Low concentrations of ozone are quite enough to be effective. It acts strongly against extended spectrum of microorganisms, i.e. bacteria, fungi, viruses, protozoa, and bacterial as well as fungal spores. In addition, it may be considered a promising way because its reduced cost, which makes it affordable for small food producers, mini dairies especially small cheese manufacturers. Therefore, this research aims to assess the effect of different ozone dozes versus heat treatment on some chemical and microbiological properties including pathogens of raw milk, from which two of the most common white soft cheeses in Egypt, namely Domiati and Kariesh cheeses were chosen to be made.