Maturazione del formaggio Toma Piemontese DOP a latte crudo in normale atmosfera addizionata con ozono gassoso Valutazione qualitativa e determinazione dei principali composti organici volatili - Ripening of Toma Piemontese PDO raw milk cheese in a gaseous ozone atmosphere: qualitative evaluation and determination of principal volatile organic compounds
Author(s)
Date Issued
March 2026
Type
article
Volume
65
Issue
676
Journal
Abstract
The study investigates the use of gaseous ozone during the ripening of Toma Piemontese PDO cheese as a sustainable sanitizing strategy
to control spoilage microorganisms without compromising product quality. Two groups of cheeses were compared: a control group (CTL),
ripened under normal atmospheric conditions, and an ozone-treated group (O3; 400 ppb, 0.856 mg m-³) exposed for 6 h per night, three
times per week until day 40. The trial lasted 60 days. Analyses were performed every 10 days and included microbiological and quality evaluations,
with a focus on volatile compounds assessed by gas chromatography. Results showed that low ozone levels improved microbiological quality
from the first 10 days of ripening, with reductions of up to -4 log for yeasts and -5 log for molds at 40 days. Ozone treatment limited the accumulation
of undesirable compounds by reducing excessive ethanol formation and promoted esters (particularly ethyl acetate) and ketones such as acetoin,
associated with fruity, floral, buttery, and creamy notes. These findings support the industrial application of gaseous ozone as a sustainable strategy to
improve quality, hygiene, and shelf life.
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IA 26-03 Eramo et al..pdf
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1.92 MB
Format
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