Investigation of air bipolar ionization effects in cheese and kajmak craft production | Ispitivanje efekata primene bipolarne jonizacije vazduha u zanatskoj proizvodnji sira i kajmaka
2010
Pešić-Mikulec, D., Naučni institut za veterinarstvo Srbije, Beograd (Serbia) | Puđa, P.D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Miočinović, J.B., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Slović, M.D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Blagić, G.S., Marquies commerce, Beograd (Serbia)
Milk and dairy products are sustainable to the development of numerous microorganisms, especially pathogens. Therewith, it is necessary to achieve a high level of hygiene in dairy plants, in order to get safe and high quality products. Based on that, modern food production implies application of different air treatments. Microbiological status of air and working surfaces in the cheese and kajmak craft production, before and after air treatment by bipolar ionization, was investigated. It is concluded that bipolar ionization may be considered as an eficient method for improving of microbiological status of air, as well as surfaces that are in contact with the air.
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