{"id":85405,"date":"2024-03-27T17:20:07","date_gmt":"2024-03-27T16:20:07","guid":{"rendered":"https:\/\/www.intarcon.com\/?p=85405"},"modified":"2025-08-11T14:18:19","modified_gmt":"2025-08-11T12:18:19","slug":"manchego-cheese-refrigeration","status":"publish","type":"post","link":"https:\/\/www.intarcon.com\/en\/manchego-cheese-refrigeration\/","title":{"rendered":"Manchego cheese refrigeration"},"content":{"rendered":"\t\t
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Refrigeration is vital in the production of Manchego cheese. The milk comes from Manchego sheep, mainly in Castilla y Le\u00f3n and Castilla La Mancha.\n\nConsumption in Spain remains stable at between 5,000 and 6,000 tonnes per year, while exports have increased. The main consumer countries include the United States, the United Kingdom and Germany.\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Manchego cheese production process<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The manufacturing process of Manchego cheese begins first with the sheep’s milk, which can be raw or pasteurised. This milk is then fermented by means of lactic cultures to start the production process. After fermentation, the curd is curdled and cut, which marks a crucial stage in the formation of the cheese. The resulting paste is then heated and moulded to give the cheese the desired shape. The cheeses are then salted by immersing them in vats of brine with a concentration of 22-24 % at a temperature of approximately 12 \u00b0C for at least two days. This step is essential for the development of the cheese’s flavour and texture.\n\nFinally, the drying and ripening process begins, where the cheeses are placed in controlled conditions of temperature and humidity to acquire their final characteristics. At this stage, the refrigeration of Manchego cheese plays a vital role, as it maintains the optimum conditions for the development of the desired flavours and texture. It is during this period that the maturing process of the Manchego cheese is completed, which can vary depending on the type of maturing desired, whether it is soft, semi-cured, cured or aged. In short, each stage in the manufacturing process of Manchego cheese is crucial to guaranteeing the quality and characteristic flavour of this highly prized product.\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Manchego cheese refrigeration in the production process: Drying and ripening<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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According to the Ministerial Order of 23 November 1995, the maturing of Manchego cheese must take a minimum of 60 days from the date of moulding, and may take up to 270 days in the case of older cheeses. During this time, the brushing, turning and oiling processes deemed necessary for the cheese to acquire its characteristics are applied.\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Drying<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The cheese is kept in a room with a relative humidity of 70 % to 80 % and a temperature of approximately 12 \u00b0C for the first few days, ending at 8 \u00b0C, with a weight loss of 8 %. Under these conditions the cheese is left for 30 days.\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Maturation<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For 60 days, up to a maximum of 240 days, the cheeses are kept in a chamber at a temperature that gradually drops from 8 \u00b0C to 4 or 5 \u00b0C and with a relative humidity of 80 to 85 %.\n\nThese chambers or drying rooms vary in size and type. Specific dryers are used and the air distribution is done by means of special nozzles. The stacking and handling system in each case is also different in each cheese factory, but in all cases, one of the objectives to be met is the homogeneity of the product and therefore the careful distribution of air and its speed in order not to damage the cheese and to obtain a homogeneous production.\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pathologies in the production of Manchego cheese<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pathogens<\/td>Food-borne diseases<\/td>Features<\/td><\/tr>
Sheep’s milk (litres)<\/td>Diphtheria<\/td>\u00a0<\/td><\/tr>
Bacterial brucellosis<\/td>Brucellosis in cattle and undulant fever in humans<\/td>\u00a0<\/td><\/tr>
Coagulant, enzymes (g)<\/td>Human tuberculosis<\/td>\u00a0<\/td><\/tr>
Staphylococcus<\/td>Food poisoning caused by enterotoxin<\/td>Produces heat-stable enterotoxins<\/td><\/tr>
Escherichia coli
(most commonly E.coli 0157 H7)<\/td>		Food poisoning caused by
by enterotoxins<\/td>		Causes haemorrhagic diarrhoea<\/td><\/tr>
Campylobacter jejuni<\/td>Food poisoning (diarrhoea)<\/td>\u00a0<\/td><\/tr>
Listeria monocytogenes<\/td>Causes septicaemia, meningitis
or encephalitis<\/td>		Thermostable toxins allowing growth at extreme temperatures<\/td><\/tr>
Bacillus cereus<\/td>Food poisoning<\/td>Thermostable spores surviving pasteurisation<\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Resistance time profile of the HTST pasteuriser.<\/em>
Nominal process: 72 \u00b0C, 16 s and 90 \u00b0C regeneration.<\/em><\/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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Pasteurisation of cheese milk<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\nIn addition to the processes described above, pasteurisation of the milk is used for the production of cheese from raw milk and for the elimination of pathogenic germs. Milk intended for cheese production is generally pasteurised at 70 \u00b0C (71,3 \u00b0C) in 15 to 20 seconds in the rapid process and at 65 \u00b0C in 30 minutes in the slow process.\n\nAt higher temperatures the calcium would precipitate as calcium triphosphate, which is insoluble, leading to defective coagulation.<\/div>\n
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Examples of cooling capacities required in the drying phase for the refrigeration of Manchego cheese:<\/span><\/h5>\n<\/div>\n\n\n\n\n\n\n\n\n\n\n
<\/td>\nTemperature and\nHumidity\nrelative<\/td>\nDimensions<\/td>\nSurface area\n(m2)<\/td>\nVolume\n(m3)<\/td>\nCapacity\n(kg)<\/td>\nExtraction\n(l\/d)<\/td>\nFunction\n(h)<\/td>\nExtraction\n(l\/d)<\/td>\nPower\nexpected\n(kW)<\/td>\n<\/tr>\n
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CHEESE DRYING ROOM N\u00ba 1 to N\u00ba 8<\/td>\n+11 \u00b0C \/ 80 %<\/td>\n18<\/td>\n34,2<\/td>\n7<\/td>\n615,6<\/td>\n4309,2<\/td>\n579600<\/td>\n1545,6<\/td>\n20<\/td>\n77,28<\/td>\n165<\/td>\n<\/tr>\n
Drying room CHEESE N\u00ba9<\/td>\n+11 \u00b0C \/ 80 %<\/td>\n11,58<\/td>\n34,2<\/td>\n7<\/td>\n396,6<\/td>\n2772,25<\/td>\n309600<\/td>\n825,6<\/td>\n20<\/td>\n41,28<\/td>\n105<\/td>\n<\/tr>\n
Painted CHEESE dryer N\u00ba 1 to N\u00ba 8<\/td>\n+11 \u00b0C \/ 80 %<\/td>\n12,32<\/td>\n34,2<\/td>\n7<\/td>\n421,34<\/td>\n2949,41<\/td>\n309600<\/td>\n825,6<\/td>\n20<\/td>\n41,28<\/td>\n105<\/td>\n<\/tr>\n
Havarti bar dryer\nN\u00ba1 and N\u00ba2<\/td>\n+11 \u00b0C \/ 80 %<\/td>\n12,1<\/td>\n34,2<\/td>\n7<\/td>\n413,82<\/td>\n2896,74<\/td>\n309600<\/td>\n825,6<\/td>\n20<\/td>\n41,28<\/td>\n105<\/td>\n<\/tr>\n
Mini CHEESE dryer N\u00ba1<\/td>\n+11 \u00b0C \/ 80 %<\/td>\n16,1<\/td>\n34,2<\/td>\n7<\/td>\n550,62<\/td>\n3854,34<\/td>\n579600<\/td>\n1545,6<\/td>\n20<\/td>\n77,28<\/td>\n165<\/td>\n<\/tr>\n
Mini CHEESE dryer N\u00ba2<\/td>\n+11 \u00b0C \/ 80 %<\/td>\n16,1<\/td>\n34,2<\/td>\n7<\/td>\n550,62<\/td>\n3854,34<\/td>\n500400<\/td>\n1334,4<\/td>\n20<\/td>\n66,72<\/td>\n165<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\u00a0<\/strong><\/span>\n
Examples of cooling capacities required in the maturing phase for the refrigeration of Manchego cheese: <\/strong><\/span><\/h5>\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n<\/td>\nDimensions<\/td>\nSurface area\n(m2)<\/td>\nVolume\n(m3)<\/td>\nCapacity\n(kg)<\/td>\nExtraction\n(l\/d)<\/td>\nFunction\n(h)<\/td>\nExtraction (l\/d)<\/td>\nPower\nexpected\n(kW)<\/td>\n<\/tr>\n
<\/td>\nRelative humidity<\/td>\nm<\/td>\nm<\/td>\nm<\/td>\n<\/tr>\n
CHEESE DRYING ROOM N\u00ba 1 to N\u00ba 8<\/td>\n+5 \u00b0C \/ 80 %<\/td>\n18<\/td>\n34,2<\/td>\n7<\/td>\n615,6<\/td>\n4.309,20<\/td>\n579.600<\/td>\n362,25<\/td>\n20<\/td>\n25,88<\/td>\n75<\/td>\n<\/tr>\n
Drying room CHEESE N\u00ba9<\/td>\n+5 \u00b0C \/ 80 %<\/td>\n11,58<\/td>\n34,2<\/td>\n7<\/td>\n396,6<\/td>\n2.772,25<\/td>\n309.600<\/td>\n193,5<\/td>\n20<\/td>\n13,82<\/td>\n40<\/td>\n<\/tr>\n
Painted CHEESE dryer N\u00ba 1 to N\u00ba 8<\/td>\n+5 \u00b0C \/ 80 %<\/td>\n12,32<\/td>\n34,2<\/td>\n7<\/td>\n421,34<\/td>\n2.949,41<\/td>\n309.600<\/td>\n193,5<\/td>\n20<\/td>\n13,82<\/td>\n40<\/td>\n<\/tr>\n
Havarti bar dryer\nN\u00ba1 and N\u00ba2<\/td>\n+5 \u00b0C \/ 80 %<\/td>\n12,1<\/td>\n34,2<\/td>\n7<\/td>\n413,82<\/td>\n2.896,74<\/td>\n309.600<\/td>\n193,5<\/td>\n20<\/td>\n13,82<\/td>\n40<\/td>\n<\/tr>\n
Mini CHEESE dryer N\u00ba1<\/td>\n+5 \u00b0C \/ 80 %<\/td>\n16,1<\/td>\n34,2<\/td>\n7<\/td>\n550,62<\/td>\n3.854,34<\/td>\n579.600<\/td>\n362,25<\/td>\n20<\/td>\n25,88<\/td>\n75<\/td>\n<\/tr>\n
Mini CHEESE dryer N\u00ba2<\/td>\n+5 \u00b0C \/ 80 %<\/td>\n16,1<\/td>\n34,2<\/td>\n7<\/td>\n550,62<\/td>\n3.854,34<\/td>\n500.400<\/td>\n362,25<\/td>\n20<\/td>\n22,34<\/td>\n65<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Finished product chambers in Manchego cheese refrigeration.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Once the cheese has been produced in the maturing chambers, it awaits distribution, which can take up to six months. The cheese is stored in cold stores at a temperature of around 6 \u00b0C with a relative humidity of around 90 %.\n\nThe quality and hygiene of the air in these chambers must be ensured by air renewal, pre-filtering and subsequent pressurisation.\n\nIn large installations, air-conditioning systems with bactericidal systems are used to eliminate the need to brush the cheeses.\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Compulsory rules for the production of Manchego cheese<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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