The use of dehumidifiers in cheese aging (maturation) rooms has a significant impact on the quality and characteristics of cheese. Maintaining balanced humidity during this process, which varies according to the type of cheese, directly affects the aging process and surface quality of the cheese. High humidity can lead to unwanted mold and bacteria growth, while low humidity can cause excessive drying and surface cracking of the cheese. Different temperature and humidity conditions in cheese production affect the weight loss and quality of the cheese. For the production of Kashar cheese, the required moisture content is determined based on food codes in different regions. After preparing the mixture with milk and enzymes, the cheese is kept in a salt bath (usually at 5 to 8°C). Then, the aging process begins.
During the aging (maturation) stage, cheeses are usually kept in a cold room with dehumidifiers working at 12 to 15°C. These parameters may vary for some types of Kashar cheese, but the humidity level is always crucial for cheese maturation. Some cheeses have a protective layer around them, while others do not. During aging, Kashar cheese releases moisture into the environment, losing weight and shrinking. Shrinkage is minimized using low temperatures. Kashar cheeses are transported to the aging rooms on wheeled hygienic carts, and internal circulation fans ensure that all cheeses receive equal exposure to dry air from the dehumidifier. For cheese producers, it is important to have as short a maturation period as possible to maintain high production capacity. However, after a certain period, rapidly removing moisture from the product with a dehumidifier can degrade the quality. High temperatures shorten the maturation and drying time but negatively impact weight and quality. It should also be noted that some soft cheeses are processed differently from the above. After maturation, the cheese is stored at 4°C. During storage, humidity is balanced again depending on the type of cheese.
Therefore, a humidity-controlled cold room with dehumidifiers plays a vital role in the development of the cheese's texture and aroma and extends its shelf life. The dehumidifiers used in these processes are important for increasing quality and efficiency.
At NKT – Nem Kontrol Teknolojileri, our expert engineering team provides the best industrial dehumidifier solutions to increase the efficiency of spiral tunnels, maintain the integrity of the production process, and offer energy-efficient, high-performance solutions.
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