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Utilisation de l'ozone dans les entrepôts frigorifiques industriels pour prévenir les levures et les moisissures pendant la maturation du parmesan.

Uso de ozônio em câmara industrial para controle de bolores e leveduras durante a maturação de queijo tipo parmesão.

Auteurs : LANITA C. de S., SILVA S. B. da

Type d'article : Article

Résumé

The aim of this research was to compare three treatments using ozone in the control of yeasts and moulds during parmesan cheese ripening under industrial conditions. Ozone generators were installed in a cheese ripening room of a parmesan cheese factory. Yeast and mould plate counts of the cheese surface and of the ripening room air were carried out during 60 days. Three treatments were studied: 1) ozonization and cheese washing; 2) ozonization, cheese washing and the application of natamycin (antifungal) to the cheese surface; and 3) ozonization. The peroxide index was determined to verify oxidative rancidity in the cheese. The results were submitted to an analysis of variance and the means were compared using the t-test. After 60 days of ozonization, there was a significant reduction (p < 0.05) in the yeast and mould plate counts of the ripening room air, from 10 to 3.7 CFU/plate (15 min). A comparison of the yeast and mould plate counts of the cheese surfaces, showed that treatments 1 and 2 were similar and superior to treatment 3 (p < 0.05). When the mean plate counts on the 60th day were compared, treatment 1 (ozonization and cheese washing) was significantly (p < 0.05) superior to treatments 2 and 3. From the 15th to the 60th day, treatment 1 reduced the yeast and mould counts from 2.8.104 to 9.0 UFC/cm. During this period, the peroxide index did not indicate oxidative rancidity in the cheese and the residual ozone concentration in the ripening room air was 0.03 mg/L.

Détails

  • Titre original : Uso de ozônio em câmara industrial para controle de bolores e leveduras durante a maturação de queijo tipo parmesão.
  • Identifiant de la fiche : 2009-1726
  • Langues : Portugais
  • Source : Braz. J. Food Technol. - vol. 11 - n. 3
  • Date d'édition : 07/2008

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