Effects of gaseous ozone treatment on the mite pest control and qualitative properties during ripening storage of pecorino cheese.
Claudia GrassoVanessa EramoMicaela LemboRoberto FornitiCristian CarboniRinaldo BotondiPublished in: Journal of the science of food and agriculture (2023)
The use of gaseous ozone treatments during ripening of pecorino cheese can potentially offer an excellent solution for the control of mite growth, while preserving the quality and sensory characteristics of the product. For this reason, this technique could be very useful for commercial purposes. © 2022 Society of Chemical Industry.