• Reduced environmental load as a result of low energy and detergent consumption
• Highly efficient removal of undesired microorganisms
• Natural brine balance is maintained
• Plug-and-produce setup
• Safe, highly automated operation with data logging
• Embedded software
• User-friendly colour touch screen
• Low membrane replacement costs
• Considerable savings through re-use of brine
The BrineClear™ is available in 3 standard sizes, corresponding to brine bath volumes of approximately 250, 500, or 1,000 m3. Larger plants are available on demand.
Two types of membrane filtration processes, namely ultrafiltration and microfiltration, are used for protein standardization in milk. While ultrafiltration is used to standardize the total protein, microfiltration is used to standardize the casein.
Standardization of the protein using ultrafiltration or microfiltration evens out the seasonal variation of the protein content in milk and results in a more stable cheese making process.
Other advantages include:
• stable ingredient control of the cheese making process
• improved utilization of the cheese vats
• repeatable process parameters day to day
• uniform, high-quality cheese
• same cheese volume from each vat
• reduced rennet consumption
• reduced operational costs
• increased cheese making capacity
• increased yield of cheese per mass of milk
These advantages give more control of production with less quality variation in the final product due to stable process parameters and standardized protein levels.