Preservation
Cold rooms for dairy products
Refrigeration for the dairy sector, specifically the cheese sector, is one of our most demanded areas, and one in which we have had experience since 1987.
Cheese
What cheese is
Cheese can be defined as the product resulting from a selective concentration of milk components, through coagulation and the extraction of a whey that carries the soluble components of the milk.
By handling the curd obtained, and using specific maturation temperatures and other agents, it is possible to make a huge range of cheeses with different properties and compositions.
There are several groups of cheese according to their coagulation, texture, consistency, curd preparation, maturation, etc.
Milk quality is very important to make high-quality cheese: all known varieties of cheese have their common origin in milk.
Our solution
Maturation in cold rooms
Some types of cheese, like cream cheese, are ready for immediate consumption after the curd is made. However, most types of cheese need a resting time in the right, controlled conditions in cold rooms to develop their typical flavour, colour, body, texture and smell.
Humidity is another important factor in obtaining a quality product.
Maturation temperature
Between 4 and 15 ºCThe most common maturation temperature ranges between 4 and 15 ºC, depending on the type of cheese.
High temperatures
High maturation temperatures speed up the process but damage the quality of the product.
Excessive humidity
Excessive humidity produces condensation, which prevents the rind from forming and favours the growth of surface fungi.
Very low humidity
Very low humidity causes cracks in the rind.
Process
Stages of production
- Pretreatment of the milk (standardisation, pasteurisation and addition of additives)
- Filling the vat
- Coagulation
- Cutting the curd
- Partial draining
- Cooking the curd
- Draining the whey
- Pre-pressing
- Moulding
- Pressing
- Salting
- Maturation
- Distribution
Common questions
Frequently asked questions
At what temperature does cheese mature?
The most common maturation temperature ranges between 4 and 15 ºC, depending on the type of cheese. High temperatures speed up the process but damage quality.
What humidity does each type of cheese need?
On average: soft cheese matured by fungi, 95 %; open-texture and semi-hard cheese, 90 %; hard, closed-texture cheese, 85 %.
What happens if humidity is not right?
Excessive humidity produces condensation, which prevents the rind from forming and favours surface fungi; very low humidity causes cracks in the rind.
Need to preserve dairy products? Request a quotation
We advise you with no obligation.
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