Ozonation

This literature investigates the effect of ozonation as a non-thermal sterilization method in fresh milk. Ozone treatment up to 30 minutes (0.28 mg/L) significantly reduced bacterial counts, with distinct responses among Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. Nutritional modification using skim and full-cream milk powders revealed that protein- and fat-rich matrices influence bacterial resistance, showing protective or inhibitory effects depending on species.