For some production types, it is recommended that you extract the water contained in the cheese within a fixed time frame.
Clauger implement solutions that let you maintain a homogenous temperature in the premises and monitor the air humidity and speed on the products.
 Re-drying and Pre-packaging drying room
After salting, the surface of the cheeses is covered with a fine film of water that must be removed without altering the product.
Unlike during the drying phase, re-drying limits the drying to the outside of the cheese.

This technological phase controls the development of surface growth and prevents excess humidity, so the product will not stick to the packaging.
It is important to determine the level of water loss desired without drying out the surface of the product.

Clauger design solutions based on maintaining a homogenous temperature in the production room, and monitoring air humidity and speed on the products.

The technical solution recommended by Clauger depends on several
parameters:
 Temperature control: +/- 1°C or +/- 5°C
  The daily percentage of water loss in the products: <1 % or from 1 to 2 %
  Air diffusion: direct diffusion or via textile ducts
  The position of the conditioner in the room: suspended, outside the processing room, etc.