Enhancement of energy performance in cheese ripening chambers through renewable energy integration

This research explores the integrated application of renewable energy sources—specifically wind, solar thermal, and photovoltaic—combined with Phase Change Materials (PCMs) to enhance energy efficiency and reduce CO₂ emissions in the production of traditional ewe’s milk cheese. Particular emphasis is placed on optimizing the cooling mechanisms within cheese ripening chambers. Given the increasing urgency of addressing climate change, especially within the European Union, the shift toward sustainable energy systems is imperative. Moreover, the volatility of fossil fuel markets underscores the necessity of prioritizing renewable alternatives. Conducted under the framework of the CASEUS project, the study evaluates key parameters such as influencing thermal stability and energy demand across the pasteurization, coagulation, and ripening stages of cheese production. It further assesses the performance of the energy system by aiming to maximize the efficiency of electrical energy sources (wind and photovoltaic) and thermal energy sources (solar thermal and biomass). The incorporation of PCMs is shown to play a vital role in stabilizing chamber temperatures and improving thermal energy storage, thereby contributing to overall system efficiency.