Air Conditioning Challange in Cheese Ripening Cellars

Air Conditioning

Cau: What is challenging about measuring humidity in cheese maturing cellars?

Trösch: Since it is measured in upper humidity ranges, the currently prevalent sensor technology does not return actual humidity values or does it too slowly, with humidity fluctuations being detected too late or left undetected at all. In addition, correct and fast-responding humidity measurement is complicated by the presence of ammonia and other components in the air. It is true that nowadays too little attention is still being paid to this problem as many operators are not aware of it, but a rethinking has just started, and maturing cellars are being upgraded accordingly, little by little.

Optimal and secure air humidity measurement in the maturing cellar guarantees best cheese quality.

Cau: What kind of problems occur when the measurement is inaccurate and how can the cheese maker notice them?

Trösch: Inaccurate measurements result in wrong air-conditioning values. This affects the quality of the cheese loaf by compromising its appearance (e.g. discolouration of the cheese rind) as well as its taste and consistency.

The effect of wrong measurements on the yield is often underestimated too. Furthermore, considerable energy savings can be achieved when measured values are accurate because the humidification and ventilation costs can be substantially reduced.

The rind of the Gruyère cheese should not have any red discolourations as these are a sign of poorly controlled air-conditioning and the related reaction of the microorganisms.

Cau: What costs are caused by inaccurate measurements during cheese maturing?

Trösch: The directly measurable costs are increased energy consumption and lower yield. Negative effects on the quality are additional problems, which are hard to estimate in terms of costs and consequences, however.

In practice, this means that the balance of the microorganisms may be distorted when the ambient humidity is not optimal, producing undesired effects. In addition, the cheese loaf loses its weight and thus lowers the yield if there is too little humidity in the air.

Only a specific humidity control system can ensure a consistent and top-quality product with maximum yield and minimum wastage.

Accurate measurement of air humidity in maturing cellars prevents discolouration of the cheese rind, ensures uniform taste and consistency, eliminates wastage and reduces the humidification and ventilation costs to an absolute minimum.

Cau: How much can be saved when the measurements are accurate?

Trösch: For one thing, the yield can be maximised, and the humidification of maturing cells can also be optimised for energy efficiency to cut electricity costs.

Cau: What is capacitive measurement technology and where and how can it be used?

Trösch: It is the most common and best-known measurement technology. It is primarily used as part of normal HVAC system maintenance with medium air humidity (=comfort air-conditioning 40-60%RH). Due to its high availability, it is also popular with more challenging systems such as in maturing cellars, where the above-mentioned issues may occur.

It is how the rind of the Gruyère cheese looks like when the air-conditioning is good. Novasina equipment ensures uniform quality and flavour and maximises the yield.

Cau: What is Novasina’s humidity measurement based on? What are its advantages and disadvantages for the user?

Trösch: Unlike in capacitive measurement technology, Novasina’s humidity sensor is based on electrolytic measurement, i.e. instead of measuring how a polymer changes, it rather measures the change in the resistance of a special electrolyte. Unlike it is the case with capacitive probes, this technology is very accurate also in high humidity ranges, while ensuring immediate responses to any change in humidity. The actual humidity can thus be detected and properly managed using a control system.

Air-conditioning and humidity in cheese maturing cellars more accurately under control thanks to Novasina equipment.

Cau: Could you name any examples of use?

Trösch: Yes, of course. For instance, we have furnished a renowned Swiss Gruyère cheese manufacturer’s (maturing cellar) installation with Novasina sensors. The customer has reported no more quality problems ever since, and its yield could be raised too. I have compiled a technical report on this subject, which we are now preparing in document form. It is, of course, available to all interested parties.

Cau: Does Novasina offer a FREE air-conditioning inspection?

Trösch: Yes, of course, we offer this service. Long-term measurements extending over multiple weeks are especially meaningful as they help compare the actual air-conditioning fluctuations with the existing measurement and control technology.

For this purpose, we install our recording sensors for a couple of weeks to register air-conditioning values regardless of the system in use. Subsequently, the values can be compared and discussed right away on site. This does not require any structural modifications and does not produce any monitoring related costs.

Cau: What has to be done for Novasina to perform a free and non-binding stock-taking on site?

Trösch: Making a call or sending a short e-mail is enough to arrange an appointment with our technical sales consultant.