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Additional information

The SMART.-RIPE project builds on TRUEFOOD project results which found out that sequential ventilation of ripening rooms can reduce energy consumption while keeping cheese quality. The SMART-RIPE project developed a technology composed by five sensors, a software and control devices that monitor the energy consumption, the ventilation of the ripening chamber and the mass loss of the cheese in the ripening process to regulate it automatically. The system can be checked and controlled through easy to use screens and a wepage which allow cheesemakers taking care of the ripening process even remotely through internet.



The monitoring system has been calibrated and tested in five cheese farms and this showed that it could save between 40 and 60% of energy during the ripening process and reduce from a 0.6 to a 0.9% of the cheese mass loss. This would allow cheese makers not only to save in their energy bills but to better differentiate their product in the market as being more sustainable and thus getting higher revenues. In addition,cheese production can be increased by lowering cheese mass loss in the ripening process.

Additional references: http://cordis.europa.eu/project/rcn/111141_en.html

Source of information: http://smart-ripe.eu/es/