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AIR CONDITIONS FOR MATURING AND STORING CHEESE./ MATURATION ET ENTREPOSAGE DU FROMAGE : TECHNIQUE DE VENTILATION.

Author(s) : TODT W., LOOTS L.

Type of article: Article

Summary

DESCRIPTION OF TWO VENTILATING SYSTEMS FOR MATURING AND STORAGE CELLARS, ONE SYSTEM BEING FOR SWISS CHEESE (APPENZELL TILSIT, GRUYERE, RACLETTE, EMMENTAL) AND THE OTHER FOR DUTCH CHEESE (GOUDA). RECOMMENDATIONS ARE GIVEN FOR THE REQUIRED AIR CONDITIONS FOR EACH CATEGORY OF CHEESE (TEMPERATURE, RELATIVE HUMIDITY, AIR VELOCITY) AND SOME ADVICE FOR THE BUILDING AND INSULATION OF CELLARS ; AN EXAMPLE OF ANINSTALLATION IN SWITZERLAND AND ONE IN THE NETHERLANDS ARE DESCRIBED, WITH THE CHARACTERISTICS OF THE CELLAR, THE AIR CONDITIONS MAINTAINED AND THE TECHNOLOGY OF THE VENTILATING SYSTEM. J.R.

Details

  • Original title: AIR CONDITIONS FOR MATURING AND STORING CHEESE./ MATURATION ET ENTREPOSAGE DU FROMAGE : TECHNIQUE DE VENTILATION.
  • Record ID : 1987-2313
  • Languages: French
  • Source: Rev. tech. Sulzer - Sulzer tech. Rev./Kälte Klimatech. - vol. 68 - n. 4
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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