Climate Measurement in Cheese Production
Climate Measurement in Cheese Production
Cheese ripening processes require stable climatic conditions without major fluctuations. Deviations have a significant impact on the end product, be it due to visual defects, taste deviations or excessive water loss.
The special climatic conditions in a cheese cellar makes taking correct measurements and control of ambient conditions difficult. Novasina with its unique measuring technology can measure the climatic conditions for your cheese production correctly and maintenance-free and thus ensure stable climate control.
How to control and measure climate conditions in cheese cellars correctly!
Climate changes in a cheese cellar influence the quality. The climate in a cheese ripening cellar is very demanding for any measuring device. High relative humidity with low temperatures is needed, depending on the application and type of cheese; between 78 – 99% relative humidity. Additionally, the ripening process creates ammonia-laden ambient air that can influence the measured value.
The more reliable the humidity and moisture measurement for your cheese production, the more precisely the climate can be regulated, as temperature and relative humidity are among the factors that influence taste and appearance. This saves energy and enables constant cheese quality to be ensured and optimized.
If the climate wasn’t right, or if the climate differs locally, it will present itself in poor quality cheese, but only in retrospect. By measuring the temperature and humidity, you can proactively influence the quality of the cheese wheels in the maturing cellar.
Challenges for measuring technology in the maturing cellar
The sensor should react quickly and linearly to changes in climate, even at humidity levels of well over 70% RH and be unaffected by ammonia, particles and other components in the air.
A high level of accuracy with a measurement uncertainty of less than 1.5% is required for precise control of the humidification as it directly influences revenue since humidity is weight and weight is money.
The ambient air, which is heavily polluted with ammonia, and the high air humidity cause many sensors to be defective. Regular checking and maintenance of the sensors is therefore essential. For this reason, Novasina also offers various options for checking the installed sensors yourself or by specialized personnel regularly and without great effort.
The most important factors to consider when choosing an RH/Temp sensor for a cheese cellar are the response time, possible external influences, accuracy and maintenance intensity.
Find out more about climate measurement in cheese production!
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