Ozone Pasteurisation for Dairy Products (Tests in progress)

Saw this on healthsalon.org earlier. Looks like fantastic news and hope it gets taken further!



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Ozone Pasteurisation Technique for Dairy Products - Food Sanatation Processing


19th September 2007 by Arrowwind Posted in Disease, Nutrition, Oxidative Therapies

This could return superior raw dairy products to our shelves!
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Breaking News on Food Processing & Packaging - Europe

http://www.foodproductiondaily.com/news/ng.asp?n=79848&m=1FPD918&c=gshzahfmbw...


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Dairy company tests ozone pasteurisation technique

By Ahmed ElAmin
18/09/2007- A cold pasteurisation technique that uses ozone gas allows processors to create food without damaging healthy components, according to its developer.

Pastair, a Sweden-based company, said the newly developed process would cut also down on energy costs compared to other sterilisation methods.

“The great advantage with the new technique is that it opens up possibilities to create food without damaging important active biological and healthy components, in other words, the consumer will get a healthier milk or juice,” the company stated in a press release.

The Pastair technique begins with the extraction ozone from air. The gas kills pathogens but does not impact the active and healthy components, the company claimed.

“The process is also more environmentally friendly than regular pasteurizing techniques,” Pastair stated. “The exclusion of heat treatment lowers the energy cost a great deal.”

In two weeks Skane Dairy will start a full scale testing of the Pastair technique, according to the company.

As quoted by Pastair, Ola Erici, Skane Dairy’s chief executive officer, said the company has always considered using cold pasteurising for its operations, but until now the process has been too expensive or too difficult to put into production.

The Pastair process doesn’t cost more than any pasteurising technique and it is also more environmentally friendly, Pastair stated.

Oatly is another company that has shown interest in using the process, according to Pastair.
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