Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone

Abstract

The cheese ripening period, in which biochemical changes occur under specific temperature and humidity conditions, is crucial for making the finished product marketable. However, the food matrix can become a growth medium for developing spoilage microorganisms and fungi. In dairy factory, contamination of the crust area can be monitored with several wasteful and time-expensive methods, i.e., the use of saline solutions and/or the brushing of cheese wheels. This study investigates the effectiveness of different ozone treatments, 400 ppb, 8 hours (overnight) every other day until the end of ripening, and 300 ppb, 8 hours per day (overnight) for the entire ripening duration compared to control sample in normal atmosphere, in controlling microbial and fungal growth during the ripening of Toma Piemontese PDO cheese. Results showed that ozone treatments significantly affect spoilage microflora, preserving the overall quality parameters (i.e., weight loss, customer value, and greater sensory nuances).