Humidity Control in Cheese Making

Humidity Control in Cheese Making:
Essential for Product Quality

Air quality in facilities of the food industry—and more specifically in cheese-making facilities—is a key factor in cheese quality.

Controlling humidity in cheese-making facilities is essential to ensuring optimal cheese ripening. However, humidity can also lead to contamination that may negatively impact product quality if proper air treatment is not in place.

Photoclean offers professionals in the food and dairy industries a customized air treatment solution that incorporates advanced technologies to meet these specific requirements.

Air Treatment in Cheese Making: Why Is It Essential?

Cheese production, with its delicate ripening processes, is particularly vulnerable to airborne contamination.

The presence of mold is, in fact, normal in cheese production, but it must be controlled. Penicillium, for example, is essential because this fungus is inoculated into the mixture; it acts as a starter culture and gives the cheese its texture and unique character. However, to grow, it requires a certain level of humidity and a specific temperature. These parameters must therefore be strictly maintained within the production facilities.

Under these conditions, maintaining a healthy environment to ensure perfect production and aging while preventing unwanted contamination is a real challenge. A suitable air treatment solution is essential, while also ensuring that humidity levels are maintained during the cheese aging process.

Better Control Air Quality in Cheese Factories While Maintaining Humidity Levels with Photoclean

This is where air treatment in cheese-making facilities becomes crucial. The Photoclean solution, which uses UV-C rays combined with an innovative filter medium developed and patented by us, not only controls air quality but also maintains ideal humidity and temperature conditions for cheese aging.

Unlike HEPA filtration systems, which trap inert particles and consume more energy, PhotoClean technology directly targets contaminants and eliminates them by transforming them into harmless compounds through the process of photolysis; PhotoClean decontamination modules break down microorganisms exposed to germicidal UV-C rays.

The Benefits of PhotoClean’s Services for Professionals in the Food and Dairy Industries

Photoclean technology represents a significant advance in the field of air treatment in the food industry, particularly cheese factories.

Since the pressure exerted on the air is lower (there are 1,000 times fewer contaminants in the air than inert particles), our decontamination modules consume significantly less energy, making it possible to treat spaces of any size, including the largest ones

Photoclean takes a comprehensive approach, considering all factors that may impact your business and the air quality within your facilities. To this end, we conduct a thorough on-site audit to provide you with a solution perfectly tailored to your specific needs. Photoclean air treatment modules, designed to operate continuously without human intervention, are custom-built in our Lyon workshops to ensure seamless integration into your facilities and optimal performance.