SonoSteam decontamination of hard and soft cheese for yeast and mold reductions
SonoSteam processes have been tested on various types of cheese including feta, brie, camembert, gouda and gorgonzola with successful reductions of yeast and molds. The processes are adjusted to each type of cheese to assure significantly high microbial reduction without causing negative changes to the appearance and taste. The processes can be constructed as continuous treatments that fit any process line.
SonoSteam decontamination of yeast on hard yellow (Gouda) cheese
SonoSteam processes with a maximum of 1 second, were applied on artificially contaminated gouda cheese with yeast levels of 4.35 log10 CFU/swab. SonoSteam process achieved 99.9% yeast decontamination in 1.0 second. No changes in taste, smell and appearance were found when comparing treated and untreated cheese.