FR2841737A1 - Cheese maturing procedure uses three different controlled atmospheres in one chamber for cleaning, maturing and drying stages - Google Patents

Abstract

The procedure for maturing cheeses in a controlled atmosphere consists of stages in which the cheeses are cleaned to evaporate any stagnant water from their surfaces, matured to develop microorganisms, and dried to evaporate any excess water from the rind. The three stages are carried out in a single chamber (2) using different controlled atmospheres, with the cheeses contained in separate detachable sections (6). Each section has its own system (18, 19, 22, 23) for introducing and evacuating the controlled atmosphere, and is shaped so that it converges between its inlet and outlet ends. The rear wall (11) and opening panel (12) of the section is made from a polymer material. The controlled atmospheres are produced by a compressor (28) and an air conditioner (29) with pipes (33), solenoid valves (34) and temperature and hygrometry sensors.

Description

The present invention relates to a process of maturation under atmospheres

  controlled cheeses of the type comprising steps of: - drying the cheeses under a first controlled atmosphere to evaporate the standing water on the surface of the cheeses, - ripening of the cheeses dried under a second controlled atmosphere, different from the first controlled atmosphere, for develop microorganisms there, and

  drying of the dried and ripened cheeses, under a third controlled atmosphere different from the second controlled atmosphere, in order to evaporate the excess water which the crust of the cheeses contains.

  Such a process follows, in the production of cheeses, the stages of manufacture and draining.

  The drying stage is a stage during which the water standing on the surface of the cheeses is evaporated.

  During this stage, which must allow regular and controlled evaporation of the surface water without drying out, the relative humidity (RH) and the temperature of the atmosphere to which the cheeses are subjected are particularly controlled, as is the duration of this drying phase, so

  avoid further refining oozing or excessively dry cheeses.

  Generally, this re-drying step is carried out in a re-drying room where the cheeses are introduced after the draining step and

  from which they are removed after the drying stage.

  The ripening stage is a stage of development of microorganisms in the cheese and in particular of the surface flora of the cheeses. It is

  during this stage, the cheeses acquire their organoleptic properties: appearance, texture, consistency, aroma ...

  This refining step is carried out in a separate enclosure from the

  drying room and which is generally referred to as a hanger.

  The ripening stage varies according to the type of cheese that we want to obtain. Thus for soft cheeses with a ripening time of between 10 and 45 days, the temperature of the atmosphere of the slicer is between 12 and 14WC and its relative humidity between 85 and 98%. For pressed cheeses, the ripening time is between 12 and 60 days, the temperature between 10 and 15 C and the relative humidity between 85 and 98%. For cooked pressed cheeses with a ripening period of up to 300 days, the temperature and relative humidity to which the cheeses are subjected vary during the ripening stage. Thus, the cheeses are first placed in a "cold" slicer where the temperature is between 12 and 14 ° C and the relative humidity between 85 and%, then in a "hot" slicer where the temperature is between 18 and 220C and

  relative humidity between 82 and 90%.

  During the ripening stage, the optimal temperature and hygrometry conditions are maintained by constant air renewal, which eliminates the overheating zones on the cheeses and allows evacuation

  excess moisture in the atmosphere.

  In addition to adjusting the temperature and humidity of the atmosphere surrounding the cheeses, it may be necessary to control the

  composition and in particular the oxygen content.

  For example, for cheeses with flower crust, the oxygen requirements are important to allow balanced growth of the mycelium, which

  makes air renewal essential for oxygen supply.

  Confined atmospheres are to be avoided in the case of cheese ripening requiring the use of strict aerobic microorganisms, such atmospheres making it difficult for flora to grow and favoring the development of undesirable microorganisms. In addition, for cheeses

  soft with washed crust and certain pressed cheeses it is important to regulate the ammonia content of the atmosphere, this gas contributing to the neutralization of the surface of young cheeses and favoring the development of ferments of red.

  The purpose of the drying step is to remove, by evaporation, the excess water present in the cheeses, and in particular in their crust. This stage requires strong ventilation, like the drying phase, and unlike the refining stage where it is preferable to have weak ventilation or even

no ventilation.

  Generally, the drying step is implemented after removing the cheeses from the ripening mill and having them placed in a dedicated room

on drying.

  Thus, the different stages of the ripening process require different atmospheres, in terms of temperature, relative humidity and scanning speed of the cheeses, which must be perfectly controlled to ensure the optimal development of the internal flora and surface of the cheeses and avoid their dehydration. In order to meet the requirements specific to each stage of the maturation process, each stage is implemented in a dedicated enclosure. Each of these speakers is connected to a respective device for creating a controlled atmosphere which makes it possible to achieve the required conditions. The cheeses are moved from one enclosure to another depending on the stage of the

  maturation to which we wish to submit them.

  These movements are generally carried out manually and therefore generate significant costs.

  In addition, they involve risks of microbial contamination

  crossed if you produce cheeses with flora of different surfaces on their same site, such as cheeses with flowery crust and cheeses with washed crust.

  Generally, the various enclosures used have relatively large dimensions in order to be able to process large quantities of cheese simultaneously. Typically, the size of an enclosure must be equal to the daily cheese-making capacity multiplied by the duration in days of the stage.

  corresponding to the maturation process.

  This way of operating results in the simultaneous presence in the same enclosures of cheeses from different production batches and therefore at different stages of maturation so that it is not possible to subject cheeses from the same batch to optimal drying, refining conditions

and drying.

  Furthermore, the atmospheres created inside the same enclosure are heterogeneous. Thus, there are differences between the conditions to which the cheeses placed in the same enclosure are subjected, these differences being accentuated by the positioning of the cheese stacks in

  the enclosure and by positioning the cheeses in the same stack.

  In addition, the ripening stage must be frequently accompanied by

  care: turning, washing, rubbing with salt or bacterial solutions

  nothing and sometimes coating. Such treatments cause climatic variations

in the ripening shaker.

  In order to improve the uniformity of treatment between the different cheeses present in the same enclosure, the cheese stacks are generally moved according to the geometry of the enclosure, the length of stay and

  the state of the cheeses. Such an operation is carried out manually.

  A certain number of other solutions have been proposed to limit the heterogeneity of treatment between cheeses: adjustment of the location of the racks on which the cheeses are placed in the enclosures to optimize the ventilation at the level of each cheese, systems optimizing the distribution air. As an example, we can cite the system developed by the company

  ELTEN ENGINEERING described in the review "La Technique Daitière" No 965 May 1982, pages 39 to 45.

  Such a system is fully mechanized and includes an integrated ventilation device which makes it possible to homogenize the climatic conditions of a refiner. The care that cheeses must undergo and the washing of racks

  product support are provided in an annex room.

  The air is distributed individually at each rack of the cheese rack, an air supply system being arranged along vertical grooves placed in the vertical walls of the system. These air distributing walls are equipped with tens of thousands of plastic tubes which distribute the conditioned air on each rack and eliminate the air at the other end of the rack. The air flow direction is periodically reversed, the tubes of the distributing walls alternately sucking and blowing air. The use of thousands of tubes to operate alternately in blowing mode and

  suction is particularly complex and costly to implement.

  In addition, if the system described allows a good distribution of air at the level of each cheese, it does not solve the problem of climatic variations generated when the products are removed from the shed for treatment in the adjoining room and the problems of sanitation. In addition, this system adapted to large-scale ripening plants does not take into account the diversity of the batches processed. Its originality lies in the particularly advantageous device of

  air distribution at the level of each cheese.

  Patent application FR-2 744 4594 describes the implementation of a device for rotating the cheese support racks relative to a fixed flow of treated air in a drying enclosure. The device consists of a frame into which is inserted a carriage supporting the racks,

  cranks holding the carriage in position in the frame, and a motor driving the assembly in rotation in the drying chamber. This device is dedicated to the cheese drying stage.

  Patent application FR-2,593,669 describes a cheese or cheese storage slicer. This shed is made up of: - a first closed external enclosure limited by a floor, a ceiling and vertical walls comprising a cold air delivery device, a hot air suction device causing air circulation and a positive device for recovering condensation water on the ground, a second enclosure included in the first and in which the cheeses are stored and whose function is to suppress any forced circulation of air in the vicinity of the cheeses placed in this second enclosure which

  induces a static operating mode.

  The invention described allows the creation of a microclimate inside the second enclosure favorable for the ripening or preservation of cheeses. Because the cold air comes to lick the side and upper walls of the second enclosure, it follows on the inner surface of the second enclosure a condensation bringing the relative humidity rate in the vicinity of 100%. The high humidity inside the second enclosure is evacuated by the ground which comprises

a double slope towards the center.

  If this invention is suitable for carrying out steps

  refining, it is not suitable for the implementation of drying stages which require ventilation of drier air.

  Patent application EP-789,198 proposes a thermally insulated room comprising several treatment chambers each associated with an air conditioner, a supply pipe and an air exhaust pipe, a diffusion chamber of 'air, connected to the supply line and located between the first inner wall of the enclosure and a second distributor wall

  flat permeable to air conditioning, and to an air suction chamber, opposite the air distribution wall, so as to create horizontal and parallel air currents over the entire length of the enclosure .

  The air circulation therefore takes place horizontally between the two parallel vertical walls from a blowing side wall. The dimensions of the enclosure are not specified, but it appears from the attached diagrams that each enclosure is large. Furthermore, the speed of horizontal movement of the currents leads to non-homogeneous stratifications, low air circulation velocities furthermore causing the formation of currents deviating from the horizontal and consequently losses of homogeneity in the composition of the currents. . This phenomenon is accentuated

  for low flow air blows.

  Thus, the processes of maturation of the aforementioned type known lead to

  heterogeneous processing of cheeses, and in particular cheeses from different batches. They are also costly to implement.

  An object of the invention is to provide a method of maturing cheese of the aforementioned type which induces reduced costs.

  To this end, the subject of the invention is a method of maturing fro20 mages of the aforementioned type, characterized in that the stages of drying, refining

  and drying are implemented in the same enclosure for receiving the cheeses, the enclosure comprising at least one box.

  According to particular embodiments, the method can include one or more of the following characteristics, taken in isolation or in all technically possible combinations: - the enclosure comprises several separate assembled boxes, - the or each box is removable , - the or each box comprises means for introducing a controlled atmosphere and means for discharging a controlled atmosphere, - the or each box has a shape converging from the means for introducing a controlled atmosphere towards the means of 'evacuation of controlled atmosphere, - the or each box has a top view of a trapezoidal shape converging from the means for introducing controlled atmosphere to the means of evacuation of controlled atmosphere, - for the or each box, the means for introducing a controlled atmosphere comprise at least two inlets spaced apart from each other and the means for evacuating a controlled atmosphere comprise at least one outlet separate from the inlets, and during at least one step of drying, refining or drying, the method comprises a substep of introduction of atmosphere controlled by a first of the inlets at a more important and by a second of the inputs at a lower flow, the controlled atmosphere being evacuated by the output during this sub-step, then a sub-step of introduction of atmosphere controlled by the first input at a more low and by the second inlet at a higher flow, the controlled atmosphere being evacuated by the outlet during this sub-step, - in at least one of the introduction sub-steps, the lower flow is substantially zero, for at least one of the introduction sub-steps, the lower flow is a flow causing a sweeping of the cheeses with a speed of approximately 1 m / s, - for at least one introduction sub-step, the more important es t a flow rate causing sweeping of the cheeses with a speed of approximately 3 m / s, - the two inlets are arranged on opposite sides of the or each box, - said introduction sub-steps are implemented repeatedly and alternated in the form of a cycle, and - said introduction sub-steps are implemented during

the drying step.

  The invention will be better understood on reading the description which will

  follow, given only by way of example, and made with reference to the accompanying drawings, in which: - Figure 1 is a schematic side view of a cheese ripening system, - Figure 2 is a schematic view of above the system of Figure 1, - Figure 3 is a schematic perspective view of the processing chamber of the system of Figures 1 and 2, - Figures 4A, 4B and 4C are partial schematic perspective views illustrating a variant of the maturation system of FIGS. 1 and 2, - FIGS. 5 and 6 are partial schematic views from above illustrating a second embodiment of a maturation system, - FIGS. 7A, 7B and 7C are curves illustrating the ventilation implemented in the enclosure during the maturation treatment using the system of FIGS. 1 and 2, and

  - Figure 8 is a partial schematic view in vertical section illustrating a maturation system according to a third embodiment.

  FIGS. 1 and 2 describe a system 1 for maturing cheeses which mainly comprises an enclosure 2 for receiving cheeses to be treated, a device 3 for creating a controlled atmosphere in the enclosure 2 and a unit 4 for controlling the device 3 in order to adjust physical and / or chemical parameters of the controlled atmosphere to desired values. Note that

  unit 4 has only been shown in FIG. 2.

  The enclosure 2 is produced in the form of a parallelepipedic box 6

removable.

  The box 6 has a shape that is substantially symmetrical with respect to a

  vertical median plane oriented from rear to front and in relation to a horizontal median plane.

  The box 6 comprises: - a body 7, itself comprising two side walls 8, an upper wall 9, a lower wall 10 and a bottom or rear wall 11, and - a door or front wall 12 articulated on the body 7 for be mobile

  between an open position and a closed position of the box 6.

  The side walls 8, upper 9 and lower 10 are for example

made of steel.

  The bottom 11 and the door 12 are for example made of FOREX (registered trademark), that is to say of a polyvinyl chloride suitable for food use, which has a low density and which is a good mental insulator, which has a low density and which is a good thermal insulator.

  The box 6 rests on the ground 14 by means of feet 15.

  As illustrated more particularly by FIG. 3 o the door 12 has been removed to facilitate the representation, the box 6 comprises an upper plate 16 and a lower plate 17 for guiding the air. These plates 16 and 17

have similar dimensions.

  The plate 16 is arranged inside the box 6 parallel to the upper wall 9 and at a short distance from the latter. The plate 16 has a width substantially equal to that of the upper wall 9 but has a shorter length. The plate 16 extends from one side wall 8 to the other and from the bottom 11 towards the front, stopping at a distance from the front edges of the side walls 8. Thus, the plate 16 defines with the upper wall 9 a upper air guide channel 18 of planar shape. This channel 18 opens out at the front via a

  rectangular opening or entry slit 19 located in front of the plate 16.

  Similarly, the bottom plate 17 is arranged parallel and at the

  near the bottom wall 10 and defines therewith a substantially flat air guide channel 22 which opens at the front of the box 6 through a rectangular opening or inlet slot 23.

  Thus, the openings 19 and 23 are arranged respectively on the upper side and on the lower side of the box 6, that is to say on opposite sides of the box 6. In addition, they face each other.

  The plates 16 and 17, the side walls 8 and the bottom 11 of the box 6

  delimit an interior space 24 for receiving cheeses where racks (not shown) for supporting cheeses can be arranged.

  The channels 18 and 22 open into the interior space 24 via the inlet openings 19 and 23.

  The rear wall or bottom 11 of the box 6 has two lateral outlet openings 25 which are arranged at a median level to communicate with the interior space 24. The openings 25 are spaced laterally one

the other.

  The box 6 is provided on its bottom 11, and opposite each of the outlet openings 25, with an external air exhaust duct 27 of shaped

general convergent.

  As a variant, the outlet openings 25 can be replaced by S a single outlet opening 25 disposed substantially in the center of the bottom 11 and

  opening into a single external conduit 27.

  Connection openings 26 are formed in the bottom 11 of the box 6,1 ', one above the upper plate 16 and the other above the lower plate 17. These openings 26 occupy a position laterally

  median with respect to the bottom 11. They have for example a rectangular shape.

  As illustrated in FIGS. 1 and 2, the device 3 for creating a controlled atmosphere successively comprises an air compressor 28, an air conditioner 29 connected to the outlet of the air compressor 28, a vertical pipe 31 of air distribution connected to the outlet of the air conditioner 29, and

  two horizontal sleeves 33 connected in parallel to the pipe 31 to supply the channels 18 and 22.

  Conventionally, the air conditioner 29 makes it possible to give the air compressed by the compressor 28 a temperature and a relative humidity.

(HR) desired.

  The upper sleeve 33 opens into the upper channel 18, via

  the upper connection opening 26.

  Similarly, the lower sleeve 33 opens into the lower channel

  22 via the lower connection opening 26.

  Controllable valves 34 are each arranged between a sleeve 33 and the distribution pipe 31. Note that the symbols representing these

  valves 34 have been moved between figure 1 and figure 2 to facilitate the representation.

  These valves 34 are, as illustrated in FIG. 2, electrically connected to the unit 4 just like temperature and humidity sensors 35

  36 arranged in the interior space 24 of the box 6.

  The unit 4 is also electrically connected to the compressor 28 and to the conditioner 29 to control their operations as a function of information supplied by the sensors 35 and 36 and of ripening parameters il selected by an operator or possibly previously programmed.

  in unit 4 data storage means.

  When compressor 28 and conditioner 29 are running, the air

  compressed and packaged from these is brought through the distribution line 31 to the sleeves 33.

  If the upper valve 34 is open, this air flows in this sleeve 33 then in the upper channel 18 before being introduced via the inlet opening 19 into the interior space 24 of the box 6. The path of the 'air, of which

  the humidity and the temperature are controlled, is materialized by the arrow 40 su10 périeur on figure 1.

  Likewise, when the lower valve 34 is open, air flows from the distribution pipe 31 through the lower sleeve 33, then into the lower channel 22 and through the lower inlet opening 23 into the interior space 24 of the box 6. The path of this air is illustrated by the arrow 40

lower in Figure 1.

  Thus, the device 3 makes it possible to create in the interior space 24 atmospheres whose temperature and relative humidity are controlled. In

  variants, the device 3 also makes it possible to adjust the composition of the atmospheres created, for example their ammonia or oxygen content.

  According to the invention, cheeses from a

  draining step in space 24 of enclosure 2.

  The control unit 4 then controls the device 3 so that it creates three atmospheres in the interior space 24 of the enclosure 2 successively

  different respectively allowing the implementation of a res25 suyage step, a refining step and a drying step.

  Generally, during the initial drying phase, the temperature of the first atmosphere created will be between 12 and 16WC and its

  relative humidity between 65% and 95%.

  The speed of sweeping of cheeses by air from the atmosphere of

  space 24 will be between 1 and 4 m / s.

  During the intermediate refining step, the temperature of the second atmosphere created in the interior space 24 will be between 3 and

  220C and its relative humidity between 80 and 100%. The air sweeping speed of the cheeses will be between 1 and 2 m / s.

  During the final drying step, the temperature of the third atmosphere created in the interior space 24 will be between 10 and 15 ° C and its relative humidity between 65 and 85%. The scanning speed of the cheeses by

  the air will be between 1 and 3 m / s.

  During the ripening process described above, the stages of drying, ripening and drying are therefore carried out successively in the same enclosure 2, without it being necessary to move the cheeses.

treated from one precinct to another.

  So the ripening process involves reduced hand costs

  which reduces the overall cost of the process.

  In addition, thanks to this process, the enclosure 2 can be adapted to the

  quantity of cheese to be treated, without enclosure 2 being of dimensions significantly greater than that of the batch or batches of cheese treated.

  Thus, the homogeneity of treatment of cheeses can be improved.

  For example, enclosure 2 can be adapted to the treatment of a batch

  a ton of cheeses with diameters of 20 cm.

  Thus, the box 6 will have an interior space volume 24 of approximately 4.8

  m3 with for example a height of 2.3 m, a width of 1.6 m and a depth of 1.3 m.

  It will also be noted that the box 6 being removable, its cleaning

  and its decontamination are facilitated.

  To adapt the dimensions of the enclosure 2 to the quantity of cheeses to be treated during the ripening process, it is possible to use several boxes 6 such

  as described above, as illustrated by FIGS. 4A to 4C.

  In these figures, three boxes 6 as described above are

  assembled together to form an enclosure 2 of dimensions adapted to the quantity of cheeses to be treated.

  In the case of FIG. 4A, the boxes 6 are stacked one above the other to form an enclosure 2 extending vertically.

  In the case of Figure 4B, they are arranged one behind the other to form an enclosure 2 extending from the rear to the front.

  In the case of Figure 4C, they are arranged next to each other

  to form an enclosure 2 extending laterally.

  In each of these cases, the boxes 6 have been assembled to each other by releasable assembly means 40 such as screwing means, latching means. In the case of FIG. 4A, the interior spaces 24 of the boxes 6

  do not communicate because the lower and upper walls 6 have been preserved.

  In the case of FIG. 4B, the front and rear walls of the intermediate box 6 have been removed as well as the rear wall of the front box 6 and the

  front wall of rear box 6. The interior spaces 24 of the boxes 6 therefore communicate.

  In the case of FIG. 4C, the right and left side walls of the intermediate box 6 have for example been removed and the right side wall

  of the left box 6 and the left side wall of the right box 6 have for example been removed. The interior spaces 24 of the boxes 6 therefore communicate.

  Air is supplied to the boxes 6 in parallel by the

  device 3 in the case of FIGS. 4A and 4C.

  In the case of FIG. 4B, this supply is provided in series via the bottom 11 of the rear box 6. The upper and lower plates 16 and 17 of the rear and intermediate boxes 6 are extended forward to delimit an upper channel 18 and a lower channel 22 extending substantially over the entire

enclosure length 2.

  In the case of FIG. 4C, the upper 16 and lower 17 plates were respectively connected to delimit channels 18 and 22

  extending over the entire width of the enclosure 2.

  Thus, this modular design of the enclosure 2 makes it possible to adapt its

  dimensions precisely to the quantity of cheeses to be processed.

  Of course, the number of boxes 6 assembled can be different

  of three and depends on the quantity of cheeses to be treated.

  FIG. 5 schematically illustrates another embodiment of a

  box 6 which can also constitute a speaker module 2.

  This box 6 has a top view of a shape converging from a front wall 12 to a rear wall 14, the wall 12 being for example constituted by a door. More specifically, the box 6 has a top view of a trapezoidal shape with side walls 8 which are inclined in an opposite manner while converging towards one another. The walls 8 form an angle of substantially 900. This box 6 is intended to be connected by its front wall 12 to the device 3 for creating a controlled atmosphere, for example via

  a single sleeve 33 connected to the distribution pipe 31.

  The air from the atmosphere of the interior space 24 of the box 6 is intended to be evacuated by the rear wall 11, optionally by means of an evacuation pipe the shape of which can be distinct from that shown in

Figures 1 and 2.

  Cheeses 42 are then placed on trapezoidal trays 44

  provided one above the other in the interior space 24 of the box 6.

  The air produced by the device 3 then flows horizontally in the space 24 by sweeping the cheeses 42 from the front to the rear as illustrated

by arrow 46 in FIG. 5.

  As illustrated in FIG. 6, several boxes 6 can be arranged as one with the other to form a single enclosure 2.

  In the case of Figure 6, four boxes 6 are grouped so that their rear walls 11 form a top view of a square and their front walls 12 form a top view of a square. So enclosure 2 has a top view

  a shape of a truncated square in the center.

  Their side walls 8 are then placed side by side. The

  volume occupied by enclosure 2 is then reduced.

  The boxes 6 are for example connected in parallel to the device 3

  creating a controlled atmosphere in Figures 1 and 2.

  In addition to the modularity advantage described above, the boxes 6 of FIGS. 5 and 6 have the following advantage.

  Due to their converging shape in top view, for a given air flow, the speed of the air and therefore the coefficient of water transfer inside the interior spaces 24 tend to increase from the front walls 12 towards the rear walls 11 which makes it possible to achieve homogeneity of evaporation in the cheeses as far as the quantity of cheeses to be dried on each row decreases progressively from the front towards the rear of the enclosure, thus limiting the gain humidity of the air flowing in contact with the cheeses 42. This is particularly advantageous for the drying and drying stages. Regardless of the modularity advantage described above,

  the enclosure 2 of FIGS. 1 and 2 also has the following advantage.

  Thanks to the presence of two air inlet openings 19 and 23 spaced from each other and distinct from the air outlet openings 27, modes

  Particularly advantageous air circulation can be used.

  Some of these traffic modes are illustrated by way of example

by FIGS. 7A to 7C.

  In these figures, the curve 50 in bold corresponds to the air flow distributed by the lower inlet opening 23, that is to say the flow circulating in the lower sleeve 33, and the curve 52 in strong line corresponds at the circulating flow

  through the upper inlet opening 19, that is to say at the air flow rate circulating in the upper sleeve 33 of FIGS. 1 and 2.

  In the case of FIG. 7A, when the air flow rate 50 is maximum, the

  air flow 52 is minimum and vice versa.

  This is also the case for Figures 7B and 7C.

  In these circulation modes, the blowing phases with high flow and then blowing with low flow are repeated and alternated under

  form of cycles, for each entry opening 19, 23.

  Such alternating modes of circulation make it possible to ensure ventilation and therefore uniform treatment of the cheeses contained in enclosure 2.

  In addition, the use of at least two inlet openings and at least one separate outlet opening for the implementation of these alternating modes leads to arrangements and connections to the device 3 which

are simple and economical.

  Such an alternate mode, used with a higher flow rate corresponding for example to a scanning speed of the cheeses of 0.3 m / s and a low flow rate corresponding for example to a scanning speed of the cheeses of 0.1 m / s,

  may, optionally, be followed or preceded by an intermittent mode.

  During such an intermittent mode, air is introduced with a high flow rate, for example corresponding to a scanning speed of 0.3 m / s, for a short time through the upper inlet openings 19 and lower 23. Then, air is introduced with a low flow rate, corresponding for example to a scanning speed of 0.1 m / s, for a longer period through the openings 19 and 23. These blowing phases can be repeated in the form of a cycle during this intermittent mode, the duration ratio of the high flow / low flow blowing phases can be 1/3. It should also be noted that

  the intermittent mode can be used independently of the alternate mode, that is to say on its own.

  Preferably, these two advantageous modes of air circulation will be used during the drying and / or drying stages. They can however

  be used during the ripening stage.

  In each of these two modes, the low flow could be a flow

substantially zero.

  It should also be noted that the maturing process used may include several stages of drying, refining and drying.

  Thus, by way of example, a process can last ten days and include six steps, namely successively: - a refining step between D + 1 and D + 6: temperature (T) = 130C and relative humidity (RH) = 99%, 25% of the time with alternating blowing and 75% of the time without blowing, - a drying stage: T = 14'C, HR = 90%, permanent alternating blowing, - a refining stage at D + 7: T = 13'C, HR = 97%, 25% of the time with alternating blowing and 75% of the time without blowing, - a refining step on D + 8, T = 13'C, HR = 92%, 25% of the time with alternating blowing and 75% of the time without blowing, - a drying step on D + 9: T = 130C, HR = 70%, alternating blowing permanently,

  - a drying step at D + 10: T = 13'C, HR = 65%, alternating blowing permanently.

  It will also be noted that the various aspects described above, namely the maturation process inside a single enclosure, the modular design of the enclosure, the convergent shape of boxes, and the

  Air circulation modes are independent aspects that can be used alone or in combination to provide the corresponding benefits.

  Thus, the maturation process in a single enclosure

  can also be implemented in an enclosure 2 such as that of FIG. 8.

  This enclosure 2 has for example a sheath 60 mounted on the upper wall 9 of the enclosure 2 by means 62 for driving in rotation

  around a vertical central axis A, as illustrated by arrow 64 in FIG. 8.

  The sheath 60 successively has from the means 62 for driving in rotation a vertical section 66 extending downward, a section 68 extending radially outward, and a lower vertical section 70 extending downward . This section 70 is pierced with orifices 72 of air passages distributed regularly over its height and oriented towards the axis A. The rear wall 11 of the enclosure 2 is provided with a pipe 27

exhaust air.

  The cheeses 42 are intended to be loaded on the racks of a cha20 riot 74 mounted on wheels 76 and placed in the enclosure 2 while being substantially centered on the axis A. The means 62 drive the sheath 60 in rotation around the axis A so that the section 70 of the sheath 60 moves around the carriage 74. Thus, the air circulation on the cheeses 42 and the stages of the ripening process

  implemented in enclosure 2 are homogeneous.

  It will also be noted that the maturation process in a single and

  the same enclosure can be used in existing boilers by compartmentalizing them with partitions to form separate enclosures there. The maturation process is then implemented separately in each enclosure.

Claims (13)

  1. Process for maturing under controlled atmospheres of cheeses (42) of the type comprising steps of: - drying of the cheeses (42) under a first controlled atmosphere to evaporate the stagnant water on the surface of the cheeses, - ripening of the cheeses ( 42) dried under a second controlled atmosphere, different from the first controlled atmosphere, to develop microorganisms, and - drying of the dried and ripened cheeses under a third controlled atmosphere, different from the second controlled atmosphere, to evaporate the excess of water that the cheese crust (42) contains, characterized in that the stages of drying, ripening and drying are carried out in the same enclosure (2) for receiving the cheeses,   the enclosure comprising at least one box (6).   2. Method according to claim 1, characterized in that the enclosure   comprises several separate boxes (6) assembled.   3. Method according to the preceding claim 1 or 2, characterized in   that the or each box (6) is removable.   4. Method according to one of the preceding claims, characterized in   that the or each box comprises means (18, 19, 22, 33) for introducing controlled atmosphere and means (25) for evacuation controlled atmosphere.   5. Method according to claim 4, characterized in that the or each box (6) has a shape converging from the introduction means   of controlled atmosphere to the means of evacuation of controlled atmosphere.   6. Method according to claim 5, characterized in that the or each box (6) has a top view of a trapezoidal shape converging from the means for introducing controlled atmosphere towards the discharge means controlled atmosphere.   7. Method according to one of claims 4 to 6, characterized in that   that, for the or each box (6), the means for introducing controlled atmosphere comprise at least two inlets (19, 23) spaced from one another and the means for evacuating controlled atmosphere include at least one outlet (25) distinct from the inlets, and in that during at least one step of drying, refining or drying, the method comprises a sub-step of introduction of atmosphere controlled by a first (19 ) inlets at a higher flow and by a second (23) inlets at a lower flow, the controlled atmosphere being evacuated by the outlet (25) during this sub-step, then a sub-step of introduction d atmosphere controlled by the first inlet (19) at a lower flow rate and by the second inlet (23) at a higher flow rate, the controlled atmosphere being evacuated by the outlet (25) during of this substep.   8. Method according to claim 7, characterized in that, in at least one of the introduction sub-steps, the lower flow rate is substantially zero. 9. Method according to claim 8, characterized in that, for at   minus one of the introduction sub-steps, the lower flow is a provo15 flow when the cheeses (42) are swept with a speed of approximately 1 m / s.   10. Method according to one of claims 7 to 9, characterized in that   that, for at least one sub-step of introduction, the greater flow is a flow causing a sweeping of the cheeses (42) with a speed of approximately 3 m / s.   11. Method according to one of claims 7 to 10, characterized in that   that the two inlets (19, 23) are arranged on opposite sides of the or each box (6).   12. Method according to one of claims 7 to 11, characterized in that   that said introduction sub-steps are implemented repeatedly and alternated in the form of a cycle.   13. Method according to one of claims 7 to 12, characterized in that   that said introduction sub-steps are implemented during the drying step.