Cheese Brine Disinfection

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Many cheese processors take pride in making outstanding high quality products. They also believe a well-seasoned brine is a main ingredient in their recipe to maintain this high quality standard.

As part of the cheese making process, the saturated and acidified brine is operated at a low temperature. However, even in this harsh environment, yeast, mold, listeria and other bacteria can thrive and grow.

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In an ever-changing world with rules and regulations, these brines are constantly in question of how to control their microbial levels. Cheese plants have tried many technologies which have all come up short. UV cannot penetrate the turbidity of the liquid; chlorine shock treatments require a stop in production for extended periods of time with a short term effect; UF systems are extremely expensive to purchase and operate with not being completely effective; Pasteurization is time consuming and very harsh on the equipment with no residual effect; Ozone is extremely volatile and only kills at the point of contact; Sorbates are an inhibitor and do not have an effective kill rate.

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Bioionix's Cheese Brine liquid treatment systems deliver a continuous "Clean Break" disinfection method which eliminates the need to shut down production for shock treatments or pasteurization of the brine. The strong oxidations destroy biofilms keeping UF (Ultrafiltration) and MF (Microfiltration) membranes cleaner. In other words, you clean less often, use less chemicals and extend the operating life of the membranes significantly. All yeast, mold, listeria and other bacteria are destroyed resulting in a safer product with a longer shelf life. Even on sensitive products such as fresh mozzarella, there is no affect to taste, texture or color.

With real time data monitoring, our automated control system provides the documentation you need and the confidence you want.

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