The present study was undertaken to study the effect of ozone treatment on the shelf life of raw buffalo milk. Fresh buffalo milk was divided into four lots of one litre each viz. A (raw), B (pasteurised), C (ozone bubbling for five minutes) and D (ozone bubbling for ten minutes). Ozone gas was bubbled through sample CandD @ 0.482 gms/min for five and ten minutes, respectively. Milk samples from each treatment were analysed for acidity and pH. The acidity and pH studies were carried out at room temperature (31°C) at zero hours and after an interval of one hour thereafter up to six hours of storage. On comparison of overall performance of ozone treatment of milk, it was found that ozone bubbling @ 0.482 gms/min for five minutes exhibited better performance with respect to acidity and pH changes over that of raw milk and ten minutes ozone bubbling. However it cannot be considered as a substitute for pasteurization of milk.
Ozone bubbling, Milk acidity, MilkpH, shelf-life
