44 Klooflands Road,                              Cell  (+27) 83 625 0276
P.O. Box 613, Kloof, 3640                     
Durban, Kwazulu Natal, South Africa   Tel/Voip: 087 654 7348

Proudly South African


Ozone Facts
Ozonate Pool & Spas
FAQ Pools
Aquaculture and Koi
Borehole Ground or Tank Water
Laundry Diswashing & Ozone
Drinking Water Bottle Filler
Rain Water Harvest Catch
Supertank Water Tank
Whole House Water Filter
Red Water Diverter
Ozonator Water Purifiers
Ozone Unit Price Popular
Ozonizer Specials
Ozonation Replaces Chlorine
Comparing Disinfectants
Hydroponics and Greenhouse
Medical Ozonizing
Ozone Dairy
Ozone & Cooling Towers
Making Ozonated Oil
Veterinary Ozonizing
Ozonating in Hotels
Popular Ozone Generators
Detox with Ozone
Ozonator and Poultry
Duct and ducting ozone
Lake & Dam Remediation
LifeStraw Water Purifier
Ultraviolet Tube Lamp Sterilizer
Reverse Osmosis RO
Flood & Fire Damage
Ozone Sewerage Treatment
Wastewater Treatment
Pit Latrine Treatment
O3 Hydro Spa
Kleerzone Health Bubble Spa
Buying a Spa
Rhino Spa
Newsworthy Ozone
Related Useful Links
Wastewater Watch Newsletter

Useful Links

Ozone Association South Africa

The International
 Ozone Association

Business warriors affiliation program

Top products,
from the world, to you

The Durban Club

Aardvark -Search

AltaVista -Search

Ananzi -Search

Centre for Alternative Technology

Durban Ethekwini Water KZN

Ethical Investment Research

Go Green Directory & Online Shop

Google -Search

Greenpeace UK - Environmental News and Issues

Johannesburg Water

Living Ethically

MSN -Search

Natural Collection Shopping Site

Rand Water

The Environment Council

Umgeni Water

Waste Watch

Water Research Commission SA

Water Test Scam

Women's Environmental Network

Yahoo -Search


Ozone Use in the Dairy


 Ozone can be used in dairies as a gas which sterilises the air, or in ozonized water as a more effective and healthier alternative to chlorinated water.


 1) Ozone effectively prevents growth of surface moulds on cheeses in storage areas during curing.

 2) Exposure to low levels of ozone prevents the development of new mould growths on the sides and ends of unwaxed cheeses.

 3) Free mould spores significantly reduced in rooms treated with ozone.

 4) The use of ozone does not affect the flavour of any of the cheeses.

 5) 0.1mg/M3 of ozone in a cheese ripening room inactivates 80% of the mould spores without affecting the organoleptic qualities of the cheese.

 6) Bacteria levels on the upper surface of milk are reduced significantly.

 7) Lab tests carried out on the use of ozone on proprietary powdered milk showed the control sample bacteria levels 1000 times higher than on the sample treated with ozone.

 8) Storage of commodities such as cheese, bacon, butter and vegetables for long periods in the same transport compartment or area without any cross- contamination.

 9) There are many different lab reports, which show the effectiveness of ozone over routine cleaning methods. Swabs taken from food processing tables, warehouses or area after routine cleaning with a chemical cleaning solution, compared with swabs from ozonated area. These tests show ozone has a kill rate of 99.%.  Bacterial counts after routine cleaning methods showed their ineffectiveness in the prevention of cross- contamination and spoilage.

 10) Ozone has been compared with chemical fogging and UV exposure as different alternatives to air disinfection. Ozone was shown to be both effective and reproducible in its effects. UV was effective, but shadowing posed a problem in a factory environment. Fogging was shown to be the least effective method of air disinfection.

 11) Ozonated water has been shown as an effective alternative to chlorinated water in the disinfection of dairy equipment. Not only does it destroy surface-attached bacteria, but requires no heat, and therefore uses less energy than sanitising systems which use steam or hot water.


       1.      Dairies

-Using ozone in the production area to control the growth of yeast and mould

-The ozone generator runs for 3 hours, flooding the area overnight with the help of 2 fans

-The ozone is allowed to degrade for 2-3 hours before the staff come in for the morning shift

-Have had great success in keeping down the levels of mould and bacteria

 2.      Cheesewrights

-Produce and distribute unpasteurized cheese made from cow, sheep and goat milk

-Using ozone to flood the production area over night in order to kill staphylococcus aureus

3.      Yoghurt

-Manufacturers of yoghurt

-Use an ozone generator to control bacteria spore levels on equipment in the processing area overnight

-Significant reduction in spore counts

     - flood the premises with ozone


Please fill in your contact and enquiry details and send an email for a free consultation regarding your needs; Click Here: