Cheddar cheese contamination

The toxic effect of ozone has been used to purify water, and in the food industry to control the growth of contaminating bacteria and fungi, and to control fungal growth on Cheddar cheese, bread, lemons and apples [4]. 

Milk Substrates Cheese is perhaps the oldest of the fermented foods. (Fig. 1) The basic underlying microbial transformation in all cheese manufacture is the conversion of lactose of milk into lactic acid. The microorganisms in the starter culture contribute significantly to the flavor of the cheese. The secondary microbial flora of the cheese also elaborate taste and odor active substances. These organisms may be present as chance contaminants or introduced intentionally(8), and result in distinctive types of cheeses such as Cheddar, blue veined and Swiss. 

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