Effect of Ozone Treatment Exposure Time on Oxidative Stability of Cream Milk

Milk cream is a fluid milk product comparatively rich in fat, the form of an emulsion fat-in-skimmed milk, obtained by physical separation from and widely used food industry. This study aims to evaluate consequences ozone treatment exposure time on lipid oxidation cream, using peroxide value (PV) thiobarbituric acid reactive substances (TBARS) methods. Ozonation process significantly affects PV TBARS (P < 0.05), particular, increases with time. The color characteristics (L*, a*, b* values) samples are also affected 0.05); decrease parameters can be related carotenoids degradation due treatment. Practical applications: Although extremely useful method reduce microbiological load foods, duration key factor determine capacity ozonation balance microbial chemical quality foods.