Brine filtration

All cheeses need a little salt to bring out their flavour. Cheeses are salted using brine, i.e. tanks of water saturated with salt because this technique provides the most uniform result in the salting process. Salting is only rarely performed dry, i.e. by rubbing the salt directly on the cheese. The brine in turn receives whey proteins from the cheese, which in large quantities become a problem for the cheese. In the past, the brine was recovered with pasteurisation systems or, more simply, it was discarded and made again. Nowadays, these costly and polluting systems have been abandoned and replaced with filtering systems which can eliminate the bacterial load in the brine. Sfoggiatech offers DE filters and membrane filters which can solve the problem of brine with low costs and limited processing times.