{"id":84997,"date":"2024-03-14T08:42:28","date_gmt":"2024-03-14T07:42:28","guid":{"rendered":"https:\/\/www.intarcon.com\/?p=84997"},"modified":"2025-08-11T14:17:59","modified_gmt":"2025-08-11T12:17:59","slug":"refrigeration-in-cheese-dryers","status":"publish","type":"post","link":"https:\/\/www.intarcon.com\/en\/refrigeration-in-cheese-dryers\/","title":{"rendered":"Refrigeration in cheese dryers"},"content":{"rendered":"\t\t
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The cheese-making process begins with the production of milk, which must be of high quality, depending on animal health, hygiene and feeding. Once the milk is obtained, it must be kept at a low temperature and protected from sunlight and ultraviolet radiation in the cheese dryers to prevent bacterial growth.<\/p>

To produce cheese, several kilograms of milk are needed, depending on the type of cheese desired. At the cheese factory, the milk is then tested for quality and cooled before being stored in tanks for processing. Before the manufacturing process begins, the milk is homogenised and clarified, removing foreign matter and standardising its microflora by centrifuging.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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These steps are similar for both raw and pasteurised milk, although additional precautions must be taken for raw milk to ensure food safety.<\/p>

For cheeses made from pasteurised milk, pasteurisation is essential to eliminate germs and pathogens. Two methods are used: a slow method at 65 \u00b0C for 30 minutes and a fast method at 71 \u00b0C for 15-20 seconds. Pasteurisation is carried out with cross-flow heat exchangers to save energy and to avoid defective coagulation of calcium.<\/p>

In summary, raw milk cheeses have a more intense flavour and require longer ripening time (more than 60 days) as they preserve beneficial micro-organisms. On the other hand, pasteurised milk cheeses can be consumed with less ripening time due to the elimination of pathogens, and can still achieve excellent quality.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cheese production processes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The milk, either pasteurised or raw, is heated to 25-30 \u00b0C and ferments, moulds and\/or flavourings are added. For coagulation, rennet is added, which acts on casein, the main protein in milk, causing enzymatic coagulation. Another option is acid coagulation, increasing the acidity of the milk to produce a “cut milk” appearance, typical in soft cheeses.<\/p>

During enzymatic coagulation, the rennet breaks down the casein and forms a gel-like protein lattice. In acid coagulation, microorganisms produce lactic acid, changing the structure of the milk to a porous and fragile network. Cheeses can be made with enzymatic, acid or mixed fermentation, depending on the desired properties.<\/p>

There are other stages during the cheese making process such as:<\/p>