Brine

Economical and environmentally sound brine recovery.

Salting by brine immersion is used in the making of many varieties of cheese. Brine disposal, however, has become an increasingly costly and environmentally challenging issue for cheese manufacturers.

If your operation is struggling with this challenge, we invite you to learn more about membrane filtration technologies that reliably remove protein, fat, yeast, and mold. Time-tested and widely used, these systems will allow you to clarify and recover brine, while maintaining the flavor and quality of your cheeses.