How does Ozone work in the Dairy Process?

The many uses of Ozone include being a part of the Dairy industry. As an effective surface sanitation agent for food safety and processing, ozone can also be applied in the dairy production – as a disinfectant, cleaning materials and surfaces in the food process, or as an ingredient in  the dairy process.

Learn more about ozone surface sanitation in dairy process and how it can make dairy healthier, below.

Ozone treatment is a cost‐effective and eco‐friendly food processing technology, that is earning a reputation as an effective disinfectant while it destroys bacteria, virus, fungus, yeasts, molds and protozoa.

Surface sanitation in dairy industry is fundamental for the quality of the final product. Studies prove that a wide range of dairy products can benefit from the use of ozone treatment as a disinfectant.

Ozone has been used for the removal of milk residues and biofilm‐forming bacteria in steel surfaces and in milk processing, including fluid milk, powdered milk products and cheese.

How does it work?

Given that ozone is a powerful oxidizing agent active against many microorganisms, the ozone treatment prevents mold growth on dairy products, including cheese and milk and inactivate airborne molds in storage facilities.

Furthermore, ozone does not negatively impact the nutritional values or taste of the fluid milk. Also, ozone dissolved in water can be used to clean and disinfect the cow’s teats before milking, this will lower teat illness and mastitis.

This process reduces bacteria in the milk, cross contamination and the potential of disease on each cow. If ozonated water is used on dairy products, it should be used for your cleaning process, too.

Ozone can be applied to clean and disinfect dairy animals, milking equipment and the surfaces in dairy settings, while improving the animal’s health and the milk quality. Many hygienic problems may easily be prevented with the use of ozone.

Comparing to other chemicals, ozone leaves no residue in the food or food contact surfaces because it quickly auto decomposes in oxygen, reducing both the environmental impacts and costs of the company.

Also, because ozone must be generated onsite as opposed to conventional chemical sanitizers, it neither requires transportation nor storage.


    • Powerful disinfectant;

    • Improves dairy water quality;

    • Increases dairy product quality: powdered milk products, fluid milk and cheese;

    • Doesn’t affect the taste of any cheese or even the nutritional properties of any dairy product, including milk;

    • Removes milk residues and biofilm‐forming bacteria from stainless steel surfaces;

    • Destroys bacteria and microorganisms in storage dairy rooms;

    • Prevents the growth of surface molds on cheeses in storage areas during curing;

    • Avoids cross- contamination;

    • Reduces dramatically the mastitis and illness in cow’s teat;

    • Offers cost savings vs chemical.

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