Effects of ozonation time on the internal quality of milk: A meta-analysis

Abstract

The aim of that study was to evaluate the effectiveness and suitability of its use according to local conditions and ensure compliance with applicable food safety standards. A raw database had been constructed based on peer-reviewed and published research articles that reported the use of ozonation time on the internal quality of milk. The results of the observations were data collected using Microsoft Excel, followed by using Microsoft Word for formula processing before processing the data using the SAS application. That research used meta-analysis techniques to integrate 29 pieces of data from six pieces of literature that observed and researched the effects of the length of time of the ozonation process on milk quality. The variables observed were the effect of the long ozonation process for dairy products on the number of bacteria, protein levels, aflatoxin levels, and pH. The results of observing the effect of long ozonation on milk to determine the number of bacteria had an insignificant effect (p > 0.05). The protein results had a significant effect (p > 0.05) on the duration of ozonation; the results of aflatoxin levels found in milk had a significant effect (p > 0.05) on the duration of ozonation in milk; and the pH of milk also had a significant effect (p > 0.05) on the duration of ozonation in milk. In summary, using ozonation time was safe for the internal quality of milk.