The Refrigeration for the Dairy sector, specifically the cheese sector, is one of our most demanded sectors and where we count with more than 30 years of experience.
Cheese can be defined as the resultant product of a selective concentration of milk components, through a coagulation and extraction of a serum that carries the soluble components of the milk.
Through manipulations of the obtained curd, the use of special temperatures of maturation and others agents, it is possible to make a huge quantity of cheese with different properties and compositions.
There are several groups of cheese according to the coagulation form, texture, consistency, elaboration of curd, maturation form, etc…
The milk quality is very important to make high quality cheese, where all known varieties of cheese have their common origin in milk.
Humidity is other important factor to get a quality product. Recommended humidity for each type of cheese is:
Soft cheese and matured by fungi…95%
Open texture cheese and semi-hard …90%
Hard cheese and closed texture….85%
STAGES OF THE ELABORATION
Pretreatment of the milk (standardization, pasteurization and additives added).
Filling the vessel.
Cut of curd.
Some types of cheese, like creme cheese, are ready for the immeadiate consumption after the elaboration of curd, however most types of cheese require a resting time in the right conditions and controlled in cold rooms to get the typical characteristics of flavour, colour, body, texture and smell.
The most common temperature of maturation oscillates between 4 and 15ºC, depending on the type of cheese.
The high maturation temperatures accelerate the process but damages the quality of the product.
WHAT YOU MUST KNOW
An excessive humidity produces a condensation that prevent shell formation and favors the growth of superficial fungi.
If humidity is very low causes crack in the shell.
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