• Mixing : Water used for mixing in milk should be free from any microbiological contamination for more shelf life.
• Cleaning and washing : Water used in cleaning of utensils and other devices which comes in direct contact with the product can contaminate the product if not washed with sterilized water.
• CIP(clean in process) : The conventional methods like alkaline/acid cleaning with hot water disinfection or alkaline cleaning with acid chemical disinfection include risk of its remaining at the joints inside the pipeline and when milk is passed through the pipeline it gets mixed with it and this degrading its quality. Ozone is 10 times more powerful in killing bacteria than chlorine.

Also AIR BORN infection affects the following process.

• Packaging area : No matter how much, the quality of our product is better but if the packaging environment is not sterilized or fully microbial free it will also affect the shelf life of the product when it comes in contact with it.
• Packaging material : The packaging material whether it is a polybag, a corrugated box or a plastic box, it should be bacteria free because ultimately our product has to reach the user in that material only and sterilized packaging material provides greater shelf life of the product.

Sources of contamination which needs sterilization

• Equipment
• Wash Water
• Air Contamination
• Packing Materials
• Personnel

Methods To Overcome Contamination Problems In Dairies

Ozone is the most advanced and safe method of sterilization in any of the food products manufacturing unit. The disinfection of process water through ozonation after normal water treatment by filtration and RO technique is a proven technology today. Dairy water treatment system is considered incomplete without incorporation of ozonation system. Ozone drastically reduces the level of bacterial contamination including virus and pathogens or TPC(total plate count)and thus the product quality is enhanced substantially. Ozone is 10 times more powerful in killing bacteria than chlorine.

How Ozone Works?

Ozone is a tri atomic colorless gas with acrid odor. It is a very powerful oxidizer and strong disinfectant. It has a strong potential to sanitize processing, packaging, storage space and other critical areas. It is the most efficient natural broad spectrum micro-biological control substance. It destroys any bacteria, viruses, cysts and pathogens in a very short duration of time.

Benefits of Ozone

• The case for using ozone instead of chemicals in the dairy is now a reality. Ozone dissolved in cold water will react with organic matter such as bacteria, viruses, milk solids and calcium layers and greatly reduce bacteria counts.
• There is no need for thermal energy, no chemicals and no residue. Not only that but the Ozonated water cleaning system uses half the water of conventional cleaning methods and takes half the time. All that is left is recyclable water.
• Highly Ozonated water is the perfect sanitizing agent for clean in place pipe work for the large dairy farm as well as dairy processing plants.
• Ozonated water can be used in the cleaning of milk vats and storage containers as well as milk tankers.

Potential cost savings of ozone in CIP Processes

• Water savings due to fewer cycles during CIP processes.
• Chemicals may be reduced and hence saving chemical costs.
• Water savings will translate to less wastewater and potentially cleaner wastewater eliminating chemical by-products.
• Fewer CIP cycles shortens overall downtime for CIP process.
• Energy costs may be lowered due to less hot water consumption.

Note: Ozone neither leaves any effect on the product nor it leaves any residue as it's by product. Infect, it converts back to oxygen after sterilizing the area.