Ozone has an important role in the sanitization and sterilization process environments and aging of dairy products, plants for packaging and preparation of milk and cheese, as well as for the sanitation of the preserving water for mozzarella and other types of cheese in dairies.
Thanks to its oxidizing power, ozone permanently destroys germs, mites, organic micro-organisms, and molds (whose formation is favored by wet processing environments) without leaving any odor or toxic residue inside the aging rooms.
Ozone is also useful to sanitize aging rooms from insects and parasites, and it is finally applied on the products themselves to combat harmful bacteria such as Listeria monocytogenes and mites.
As regards to machine and tools, thanks to Ozone, you can save money both in terms of quantity of water used, avoiding a further rinsing phase, both in terms of use of chemical substances for sterilization.
