치즈는 공기 순환이 적절하게 이루어지고 기온을 통제할 수 있는 따뜻하고 습한 환경이 요구됩니다. 소금, 효모, 효소, 박테리아 등의 기타 성분도 치즈 숙성 과정에 큰 영향을 미칩니다. 또한 숙성 과정을 위해서 지속적으로 요구되는 상대 습도(RH)를 유지하는 것이 아주 중요합니다.
Generally, most cheeses require a higher RH level of around 75% to 95%, and a temperature range of between 10-13°C. For cold storage RH should be around 60-65%. Proper humidification will ensure that cheeses cured in an environment will age and retain moisture to create the desired cheese. Condair’s humidifiers are designed to provide consistently balanced moisture making it easier than ever to cure any variety of cheese of all sizes. This enables the delivery of products that are ripened as needed, leading to satisfied customers and stronger sales.
Condair’s adiabatic line of humidifiers from spray nozzle systems, misting technology, to evaporative media can provide the exact humidity for your cheese ripening needs as well as cool the surrounding environment. This means that you use less energy than a standard steam humidifier, but you also have the added advantage of dropping the surrounding temperature. The result is a cheese ripening process that utilizes less energy from refrigeration, which leads to more money saved in cooling costs.
When purchasing cheese, we rely on judgment according to the visual appeal of the product in ensuring its quality. One can normally tell when it is overly aged or not up to standards if they have a preconceived notion of what to expect. The correct humidifier provides optimal humidity levels to keep product quality. Regardless of whether for cool storage or curing, Condair has the ideal humidifier for all cheese curing applications and environments.