Cheese is a by-product of milk we get from cows, goats, sheep, and other mammals by coagulating the milk and draining the whey. Coagulation is accomplished first by acidification with a bacterial culture and then by adding an enzyme to thicken the liquid. Cheese powder is also manufactured for use in dips, dressings, biscuits, chips, and directly as a flavouring on hot dishes like spaghetti and soups. Cheese needs to be refrigerated to retain its freshness. However, lowering temperature causes condensation which in turn leads to the growth of mould.
A typical dairy, cheese and powder processing unit grapple with the following humidity related challenges
Maintaining humidity at a proper level in the Cheese Cure Room has some beneficial effects. However, new food safety and standards regulators call for all areas that have food process must be free from ceiling condensation.
In many traditional Cheese processing facilities drying is based on heating and ventilation. Such a drying process leads to unpredictable product quality due to outdoor climate and seasonal variations.
Traditional HVAC system that keeps the RH around 90% / 22°C +-2 (72 + -28) because of the moisture from the product itself.
Maintaining ambient relative humidity levels between 45% and 55% is recommended for optimal performance and reliability at room temperature maintained between 20 °C to 22 °C (68°F to 72°F).
Bry-Air Dehumidifiers remove moisture from the air in the processing, storage and packaging areas to help improve the quality and prevent spoilage. Humidity control is the optimal alternative solution for the handmade type of high quality Cheese production. Using Bry-Air Dehumidifier, the producer can have full control of the curing time and quality of Cheese avoiding the mould formation in the Cheese processing facilities. Inlet air dehumidification in spray drying and fluidised bed drying prevents seasonal variation in production capacity.