Microflow System Offers Ten Months Payback In Cheese Brine Purification

Salting cheese by immersing it in brine is a widely practiced technique for a variety of cheeses worldwide. This method involves repeated immersions, which result in fat, curd particles, and microorganisms from the cheese plus proteins and other components that accumulate fostering the growth of salt resistant microorganisms. Reused brine may introduce unwanted microorganisms that cross-contaminate the cheese and impact its quality, so maintaining control of the brine and overall operation is crucial to ensure consistent production. High costs associated with disposal and volume limitations have led to an increased demand for brine reuse, which reduces operating expenses and minimizes the environmental footprint of the plant.

A reputable cooperative producing DOP (Designated Origin of Production) hard cheese of Grana type in Northern Italy wanted to optimize brine quality at their various plants and reduce their waste stream disposal costs. Explore how Pall Microflow Brine Microfiltration technology improved the cheese manufacturer’s economics.