Determining the effectiveness of ozone in prolonging the preservation of soft cheese

Abstract

Safa Abdullah Azzawi*, Ziad Tariq Samir and Mohammed Ahmed Jassim

This study aimed to determine the effectiveness of ozone in prolonging the preservation of soft Cheese preserved by cooling during different storage periods of up to 21 days and contaminated with the bacterial type Escherichia coli causing food poisoning. The study showed that the best time for exposure to ozone at a concentration of 0.5 was 30 minutes when studying chemical and microbial properties compared to pasteurized milk at 72°C for 30 seconds and ozone laboratories at different times. The Cheese was then manufactured in the laboratory by three samples, including control cheese (T1), soft cheese contaminated with E.coli bacteria (T2), soft cheese contaminated with E.coli bacteria, exposed to ozone (T3) with a test of the microbial properties of soft Cheese, and refrigerated for 21 days at 5 ºC ± 2ºC. The results showed that the total number of bacteria in the control cheese and the Cheese contaminated with food poisoning bacteria increased significantly at the probability level (p< 0.05) until the end of the storage period, but it was observed that in the T3 treatment exposed to ozone, the total number of bacteria decreased compared to the T1 and T2 samples. In contrast, the number of coliform bacteria, yeasts, and molds did not show any growth for all treatments throughout the storage periods