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Cheese Production: Solving Humidity Challenges
Maintaining optimal humidity levels is essential in cheese production, ripening, and storage. Desiccant Technologies Group provides an advanced dehumidification solution to ensure controlled humidity levels, accelerating cheese drying and ripening while preserving product quality and shelf life.
The Impact of Uncontrolled Humidity in Cheese Production
Excess moisture during cheese drying, ripening, and storage can cause:
- Mould growth on the cheese surface – leading to spoilage and hygiene risks
- Rind rotting and softening – affecting texture and quality
- Unwanted ammonia taste and odour – impacting flavour consistency
- Growth of putrefying bacteria – reducing shelf life and safety
- Extended drying times – slowing production efficiency and increasing costs
Where Humidity Control Is Critical in Cheese Production
Fluctuations in humidity can negatively affect different stages of cheese production, including:
- Drying Chambers – Ensures faster drying and prevents excess moisture retention
- Ripening & Fermentation Chambers – Controls moisture levels for proper ageing
- Cooling & Storage Facilities – Prevents mould formation and bacterial contamination
By maintaining humidity below 75% RH at 8–12°C, Desiccant Technologies Group dehumidifiers create the ideal conditions for efficient cheese ripening and storage.
Why Choose Desiccant Dehumidifiers for Cheese Production?
Desiccant dehumidifiers from Desiccant Technologies Group are specifically designed to handle the unique moisture challenges in cheese production and storage. Our systems provide:
- High drying efficiency with low energy consumption
- Reliable performance in low temperatures
- Compact, lightweight design for easy installation
- Fully automated humidity control for consistent operation
- Corrosion-resistant casing (stainless steel or Aluzinc) for long-term durability
- Compliance with all EU Directives and quality standards
Using desiccant rotor technology, we ensure precise humidity control in fermentation, ripening, and storage facilities, optimising cheese production efficiency.
Storage Requirements
Using desiccant rotor technology, our air-drying systems maintain optimal relative humidity levels and ensure proper airflow conditions for the storage of various products and materials.
| Stages of production / storage | The relative humidity, RH, % | Temperature conditions, °C |
|---|---|---|
| Salting period | Up to 80% | 8–12°C |
| Beginning of ripening | 80–85% | 12–15°C |
| End of ripening | 75–80% | 10–12°C |
| Storage in refrigerator (up to 12 months) | 75–80% | -3°C |
Desiccant dehumidifiers from Desiccant Technologies Group provide precise humidity control at any temperature, safeguarding product quality and storage conditions.
Benefits of Installing DT Group Dehumidifiers in Cheese Production
By using Desiccant Technologies Group dehumidifiers in cheese production and storage, manufacturers can:
- Accelerate protective rind formation for better texture and appearance
- Prevent unwanted mould growth and bacterial contamination
- Reduce cheese weight loss during drying
- Optimise ripening conditions for consistent product quality
- Improve hygiene standards in production and storage areas
- Minimise energy consumption by maintaining stable humidity levels
- Enhance overall production efficiency by reducing drying times
Our desiccant dehumidifiers have been successfully implemented in multiple cheese factories, leading to faster drying, improved product quality, and optimised storage conditions.