Use of Ozone to Remove Milk Residues and Biofilm-Forming Bacteria

Posted by Brialle Veldman on July 31, 2017 under Dairy | Be the First to Comment

The first step that many dairy processing facilities engage in for bacterial reduction is an initial warm water rinse to remove the bulk of milk residues.  Guzel-Seydim et al. (2000) quantified and visualized the effectiveness of warm water (40 degrees Celsius) and cold aqueous ozone (10 degrees Celsius) as a pre rinse for removing dairy soil from stainless steel plates. Utilizing micrographs displayed that the metal surfaces were cleaned more efficiently by using aqueous ozone than by the 40 degrees Celsius warm water treatment.

According to the results of COD (chemical oxygen demand) measurements, aqueous ozone removed 84% of milk residues from plates, whereas the nonozonated warm water treatment removed only 51% of dairy soil materials. Similarly, Fukuzaki (2006) and Jurado-Alameda et al. (2014) studies the opportunity to use ozone for removing heat-denatured whey proteins from stainless steel surfaces. Both aqueous and gaseous ozonation allowed less whey protein to be degraded.  Because micro-organisms attract themselves to milk contact surfaces, it makes it difficult to destroy or alter the microbiological quality of milk and dairy foods. However, the use of aqueous water can only be recommended as a substitute for other conventional methods such as chlorine and warm water if the materials are ozone compatible. In a trial by Greene et al . (1999), approximately 0.4-0.5 ppm of ozone introduced into water at 21-23 degrees C for 20 minutes per day over a 7 day period caused a certain degree of weight loss of all materials tested (i.e. aluminium, copper, stainless steel, and carbon steel). Therefore, it can be concluded that it is important to consider equipment when ozone is applied to dairy chilling water systems.


Varga, László, and Jenő Szigeti. “Use of Ozone in the Dairy Industry: A Review.”Internationl Journal of Dairy Technology (2016): n. pag. Web. July 2017.


Teat Washing Using Ozone

Posted by Kaleb Jensen on October 22, 2014 under Dairy | Read the First Comment

wdexpo2015The World Dairy Expo had a tremendous amount of vendors, equipment, and valuable information.  Some of the equipment I want to focus on are the teat wash products. Many of the large dairies have an anti-microbial sprayer, which is running a variety of anti-microbial sprays. The person milking usually sprays just the teat, and gives them a good wipe down before applying the milker. If the spray is applied too high on the udder, the milker will possibly suck some of the spray and “crud” as gravity flows down.

The new product is a brush that has an anti-microbial hose connected to it. The brush totally surrounds the teat, cleaning it like an automatic car wash. The brush is electrically safe, because it uses a 24-volt current. If a dairy is ozonating its incoming water to remove iron/manganese, it could use a small part of this water without any additional cost. We have an OSW-10 injection skid that could be easily matched up with an OZ-4AD ozone generator if you are not currently using ozone for any process. Ozone is a very good anti-microbial wash, so coupling with a brush like this could eliminate chemicals and save a lot of money.

If interested and need more information, please contact Ozone Solutions for more details.