AIRsteril for cheese manufacturers, particularly around odour control and mould management, while still being safe for occupied food-production environments.
1. Odour control (a major issue in cheese production)
Cheese manufacturing naturally produces strong odours from:
- Fermentation and ripening
- Whey handling
- Wash-down areas
- Cold rooms and maturation rooms
How AIRsteril helps:
- AIRsteril units generate organic hydroxyls and ions (similar to those found naturally outdoors) that neutralise odour-causing VOCs, rather than masking smells.
- These ions actively break down odour molecules in the air and on surfaces.
- Particularly effective for persistent dairy odours that cling to walls, ceilings, fabrics, and cold-room insulation.
Result for cheese makers:
- Reduced odour complaints (staff, visitors, neighbours)
- Improved working conditions
- Cleaner-smelling maturation and storage areas without chemicals
Portable and fixed units can also be used after deep cleans to remove trapped odours.
2. Mould & mould spore control (critical for food safety)
Unwanted mould growth is a constant challenge in:
- Cheese aging rooms
- Cold storage
- Packaging areas
- HVAC systems
How AIRsteril helps:
- Continuously treats air and exposed surfaces, reducing:
- Airborne mould spores
- Surface contamination between cleaning cycles
- Interrupts the mould growth cycle by lowering spore load in the environment
- Helps prevent cross-contamination between batches and rooms
Important distinction for cheese producers:
- AIRsteril does not sterilise the cheese itself
- It helps control environmental mould, not the intentionally cultivated moulds used in specific cheese styles (when correctly positioned and specified)
This makes it suitable for cheddar, mozzarella, hard cheeses, fresh cheeses, and carefully managed use in specialty ageing rooms.
3. Safe for occupied food-processing environments
For cheese manufacturers, safety and compliance are critical.
AIRsteril systems:
- Are chemical-free
- Leave no residue or moisture
- Are designed for continuous use in occupied spaces
- Have food-grade stainless steel options and waterproof housings for wash-down areas
The AIRsteril Ultimate Range is specifically designed for:
- Food processing plants
- Cold rooms
- Chillers
- Boning and preparation halls
This range is commonly the best fit for cheese facilities.
4. Additional benefits for cheese manufacturers
Beyond odour and mould, AIRsteril can also:
- Reduce airborne bacteria and yeasts
- Support longer shelf life by improving environmental hygiene
- Reduce reliance on harsh chemical fogging
- Improve HVAC cleanliness when used in-duct
In simple terms
For cheese manufacturers, AIRsteril helps by:
- ✔ Reducing strong dairy and fermentation odours
- ✔ Lowering airborne mould spores and unwanted mould growth
- ✔ Improving hygiene between cleaning cycles
- ✔ Being safe for staff and food environments
- ✔ Supporting compliance and audit readiness