The use of ultra-violet lights for the control of mould on stored cheese

Abstract

Ultra-violet lamps installed in a humid cheese storeroom reduced moulding of cheese without affecting its flavour. Mould counts of the storeroom air were quickly reduced by the lamps. Cheese moulding was reduced to such an extent that whereas cheese showed slight moulding in 2-3 days before treatment, no cheese younger than 10 days showed any evidence of moulding after treatment. The efficiency of the lamps is affected by storage temperature and by the amount of ozone liberated.