Ayham Al-Ali(1)*, Hanan Qarbi(1) Maan Al-Mukhlef(2) Lama Asaf (1)
(1) .Department of Food Sciences, Faculty of Agricultural Engineering, University of Aleppo, Aleppo, Syria
(2). Al-Assad Academy for Military Engineering in Aleppo ,Aleppo ,Syria
(*Corresponding author: Ayham Alali , E-mail: ayham.moh.alali@gmail.com 0943541790)
Received:30/09/2024 Accepted: 26/01/2025
Abstract
The research was conducted in the Microbiology Laboratory in the Department of Food Sciences, Faculty of Agricultural Engineering, University of Aleppo. It was implemented during the period from February to August 2024. The research aimed to study the microbial properties of ozone and heat-treated cow’s milk for sterilization, and to evaluate the effect of both ozone and heat on some quality characteristics and shelf life of milk during refrigerated storage for different periods of time. The results showed the effective effect of ozone and heat treatment in reducing the microbial load of milk immediately after treatment and even after a month of refrigerated storage, improving the quality characteristics of milk, and completely eliminating Salmonella germs. Ozone treatment was superior in eliminating yeasts and fungi and maintaining the pH of milk during different refrigerated storage periods over sterilization treatment.
Keywords: Ozone gas, sterilization, milk, microbial load.
Full paper in Arabic: PDF