Industrial pilot-scale study on the ripening and quality parameters of Toma Piemontese PDO raw milk cheese in ozone-controlled atmosphere

Author(s)
Carboni, Cristian
Forniti, Roberto
Date Issued
2025
Type
article
Volume
105
Issue
13
Start Page
7546
End Page
7556
DOI
Journal
Abstract
Non-thermal technologies are becoming of high interest in dairy production as sustainable tools to enhance food safety. Raw milk cheeses present microbiological challenges due to spoilage and the absence of real thermal treatments. This study investigates an industrial application of gaseous ozone to control spoilage microflora on Toma Piemontese PDO raw milk cheese rind during ripening to preserve the overall quality.
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