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State-of-the-art in cheese maturing with Sefar fabrics Reduced cheese product quality normally leads to high costs in the form of reduced selling quantities or prices. The main quality criteria cheese is judged by as an end-product are: – form (look, storage capability) – dough (consistency) – hole quality (size and distribution of the cheese holes) – taste/aroma Further requirements and areas where improvement is possible in the ripening process are: – achieving absolute hygiene security – increasing productivity – increasing the level of automation – increasing cost saving The use of synthetic fabrics can contribute substantially to achieving these desired goals and improvements and bringing the ripening process to the highest possible level of efficiency. Clear advantages can be obtained with the use of Sefar fabrics on the ripening racks compared to other materials. All four criteria are decisively influenced by the maturing process. Correspondingly high in importance is the choice of the storage method and storage system. In addition there is the fact that the cheese in the storage cellar already has a very high value. Thus any quality deficiencies which only show up or are determined at this stage of the process incur especially high losses. Racks made from Sefar fabrics give the cheese a fine, aesthetic surface structure, which for Emmental cheese in particular is one of the quality criteria. Control of dough consistency
Hygiene security: Only the highest standard counts Due to the synthetic fabrics the cheese never lies on a damp substrate as it is aired also from below. Due to that allround and even airing, the cheese needs not only to be turned less often (massive time-saving), but also there are clear advantages in hygiene security. Because of its high water absorption, wood offers an ideal breeding ground for bacteria. For the cleansing of wooden racks, there are often several operational stages necessary. However, absolute hygiene is not always guaranteed. With plastics-coated metal racks, the coating can come off. As a consequence, corrosion spots form, which have an undesirable effect on the appearance of the surface of the cheese. PETEX polyester fabric for maximum hygiene security Sefar fabrics as HACCP support With the HACCP- (Hazard Analysis and Critical Control Points) concept in a food factory, all critical points relevant for maintaining the conditions necessary to eliminate any risks to human health are identified in order to apply clearly defined measures to avoid these health risks. Critical points in cheese maturing, for example the stages where the possibility of contamination with bacteria such as Listeria arises, can be practically eliminated by using synthetic fabrics. Hygiene risk due to the use of traditional maturing racks Experts still tolerate wooden maturingand storage-racks: however, they think their days are numbered, due to the risk of contaminations with disease-inducing bacteria. With wooden racks, pools of liquid can easily gather and form ideal conditions for bacterial growth. In order to prevent a health risk when using these racks, the cheese must be turned daily during its maturing. Also, much time and energy must be expended in regularly carrying out hot steam cleansings of the racks. Hygiene security from the use of synthetic fabric The open-meshed Sefar fabrics owe their advantages over traditional closed maturing racks to their being much easier to clean and the fact that air can circulate easily in them. The cheese never lies in damp conditions. Because they are of open-meshed structure, have minimal water-absorption and are easy to clean, synthetic fabrics have a prophylactic effect against the formation of bacteriabreeding conditions and thus guarantee maximum hygiene security during the maturing process.
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Food and Beverages - SEFAR

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