Discover how industrial desiccant dehumidifiers ensure optimal humidity for cheese ripening, storage, and quality control. Prevent mold, spoilage, and yield loss in your cheese factory with Vision Air Conditioning. Serving Canada and the USA.
Humidity control in cheese production and storage
Quality cheese depends on perfect humidity – from salting and ripening to cold storage. But high humidity brings problems like:
- Development of mildew on cheese
- Rotting of the rind
- Softening or collapse of the cheese dough
- Ammonia odors and taste
- Rapid growth of bacteria and spoilage
Our desiccant dehumidifiers create the right microclimate at every stage of production and storage, helping cheese factories across North America and Europe achieve:
- Faster rind formation and shorter ripening times
- Prevention of mold and putrefaction
- Reduced weight loss and improved yields
- Energy savings and compliance with hygiene standards
- Consistent cheese texture, taste, and shelf life
Optimal humidity for every stage
Desiccant dehumidification ensures recommended humidity and temperature for each step:
| Stage | Humidity (RH%) | Temp (°C) |
|---|---|---|
| Salting | Up to 80 | 8-12 |
| Early ripening | 80-85 | 12-15 |
| End of ripening | 75-80 | 10-12 |
| Storage (up to 12 months) | 75-80 | -3 |
Why desiccant dehumidifiers?
- High drying efficiency at low energy cost
- Works at low temperatures (perfect for cheese aging and cold rooms)
- Small, easy-to-install, and automatable
- Corrosion-resistant stainless steel and aluminum-zinc housings
- Full compliance with US/Canadian food safety codes
How desiccant dehumidifiers work
Process air passes through a silica-gel rotor which adsorbs moisture. A second air stream, preheated to 90-140°C, regenerates the rotor. Moisture is vented as warm, humid exhaust.
