Clarifier BrineClear™

Membrane filtration is used to produce some softer cheeses, for cheese milk standardisation, bacteria and spore removal and cheese brine purification. Supporting cheese production A variety of filtration technologies can be used with advantage in cheese production. Standardising total protein content in yellow cheeses is one of the major filtration applications as it evens out seasonal variations in milk protein content, stabilising the cheesemaking process. Bacteria and spore removal is another application which enhance cheese quality. Filtration also plays an important role in clarifying cheese brine, which is commonly used in cheese production for product preservation and texture control and to enhance flavour and optimise rind formation. Benefits High product quality Using membrane filtration for protein standardisation allows dairies to produce cheese with a more uniform composition all year round. Bacteria and spore removal helps ensure the cheese will not be destroyed by unwanted bacteria growth. Standardised cheese vat utilisation High yield, uniform quality White cheeses can be manufactured by fully concentrating milk using ultrafiltration. Culture or acid, rennet, salt and other additives are added to the filtration retentate. The finished cheese is then ready for packaging. The ultrafiltration process results in a high, uniform quality and a very high yield. At the same time, it is possible to manufacture several different products on the same ultrafiltration unit. Membrane filtration make it possible to concentrate cheese milk, allowing cheesemakers to standardise the utilisation of cheese vats and whey-draining equipment.