The economic impact of a new type of ripening chamber in traditional cheese manufacturing

Nuno Teixeira, Maria Clara Pires, Paulo Ferreira, Graça P. Carvalho, Rute Santos, Francisco M. Rodrigues, João Dias, João C. Martins, José Jasnau Caeiro

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)
4 Downloads (Pure)


A new prototype of a ripening chamber was proposed in the CFD4CHEESE project aiming to evaluate the application of computational fluid dynamics in the optimization of traditional cheeses ripening conditions. With the purpose of evaluating the possible impact on the energy cost of cheese ripening in three Portuguese regions (Setubal, Evora, and Beja), we demonstrated the potential economic benefits of the prototype. The proposed automation process would imply higher productive efficiency, reducing the consumption of water and electricity. The simple consideration of the reduction of electricity costs is enough to recover the investment needed to have the new ripening chambers, meaning that the investment is economically viable. In addition to the economic impact in firms, which are mostly small and medium firms, our results also contribute to an increase on the sustainable use of natural resources.

Original languageEnglish
Article number6682
Issue number16
Publication statusPublished - 18 Aug 2020


  • Cost reduction
  • Economic impact
  • Ripening chambers
  • SME competitiveness


Dive into the research topics of 'The economic impact of a new type of ripening chamber in traditional cheese manufacturing'. Together they form a unique fingerprint.

Cite this