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Brine Filtration System

Advanced membrane technology for brine purification and recycling

Our brine filtration system uses state-of-the-art membrane technology to purify and recycle the brine used in cheese ripening. The system performs inline cleaning, returning purified brine to the tank while eliminating bacteria and mold.

Type: Spiral membrane microfiltration system

Application: Purification of cheese brine

Advantage: Up to 90% reduction in concentrate waste

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Main features of the Filtration System

High-performance spiral membrane technology
Elimination of bacteria and mold > 99.9%
Processing capacity: 1,000 to 15,000 liters/hour
Constructed from AISI 316L stainless steel
24/7 continuous recirculation operation
Operating pressure optimized according to specific needs
Brine pH unaffected by microfiltration
Minimized cleaning cycles for maximum efficiency
Certifications: CE, FDA, EHEDG, 3-A Sanitary Standards
PLC control with 15" touchscreen HMI interface

Full description

Our brine filtration system represents the ultimate solution for optimizing cheesemaking processes. Designed specifically for the purification and recycling of ripening brine, it combines effective microbial removal with the preservation of the brine's chemical characteristics.

The patented membrane technology enables continuous inline filtration while the purified brine is returned to the tank. Bacteria and molds are effectively eliminated, ensuring optimal microbiological quality for cheese ripening.

This system operates with minimal cleaning cycles, maximizing operational efficiency while significantly reducing concentrate waste. The system's capacity is based on regeneration time rather than brine volume, providing exceptional flexibility.

Technical data of the Filtration System

Setting	Specifications
System type	Spiral membrane microfiltration
Processing capacity	1,000 - 15,000 L/hour
Bacterial rejection rate	> 99.9%
Operating pressure	2-15 bar (adjustable)
Type of membranes	Polyethersulfone spirals
Pore size	0.1 - 0.45 μm
Materials in contact	AISI 316L, EPDM, PVDF
Energy consumption	5-45 kW depending on capacity
Waste reduction	Up to 90%
Operating mode	Continuous recirculation 24/7

Advanced Features and Details

Standard features	Optional modules
High-performance spiral membranes	Automatic pretreatment system
Integrated CIP cleaning	Online turbidity controller
Automatic pressure regulation	Integrated conductivity analyzer
15" Touchscreen User Interface	Ethernet connection and monitoring
Recording of HACCP parameters	Remote monitoring system
Protection against water hammer	Additional filter cartridges
Membrane integrity detection	Automatic backup system
IP65 protection	Complete hygienic fairing

FEATURES DETAILS

Advanced membrane technology

Our spiral-wound polyethersulfone membranes offer an optimized filtration surface area with exceptional microorganism retention. The module design ensures uniform flow distribution, minimizing clogging and maximizing membrane lifespan.

Intelligent control system

The advanced PLC controller automatically adjusts pressure and flow parameters to maintain optimal filtration performance. Differential pressure sensors monitor the condition of the membranes and trigger cleaning cycles only when necessary.

Optimizing operational costs

Thanks to the significant reduction in concentrate waste and minimized cleaning cycles, our system offers substantial savings in chemicals, waste disposal, and labor. The investment is typically recouped in less than 18 months.

Areas of application

Our brine filtration system is suitable for various applications in the cheese industry:

Hard cheeses - Brine purification for Gruyère, Comté, Emmental
Semi-hard cheeses - Gouda, Edam, Saint-Paulin
Blue cheeses - Roquefort, Bleu d'Auvergne
Sheep and goat cheeses - Purification of specific brines
Curing brines - Applications in charcuterie and meat products

Advantages of the filtration system

optimal cheese quality

The purified brine ensures uniform ripening without the development of undesirable flora, preserving the organoleptic characteristics of the cheeses and reducing surface defects.

Sustainability and continuity

Continuous 24/7 recirculation operation with minimized cleaning cycles ensures maximum system availability and stable refining parameters.

Exceptional profitability

Reducing concentrate waste by up to 90%, combined with reduced chemical and water consumption, offers a rapid and significant return on investment.

Technical Frequently Asked Questions

Expert questions on brine filtration systems and purification technologies for the cheese industry

Brine microfiltration uses spiral membranes with pores ranging from 0.1 to 0.45 μm, which act as a physical barrier to remove contaminants. The system effectively retains bacteria (99.9%), yeasts, molds, and spores, while allowing the sodium and chloride ions essential to the brine to pass through. Unlike chemical methods, this technology does not alter the brine's chemical composition and preserves its natural pH, ensuring consistent ripening quality for cheeses.

The filtration system enables substantial savings by reducing concentrate waste by up to 90% and significantly decreasing salt consumption. Cheese dairies typically see a return on investment within 12 to 18 months thanks to savings on salt purchases, waste disposal costs, and reduced labor. Furthermore, the system operates in continuous 24/7 recirculation with minimized cleaning cycles, thus optimizing operational and energy costs.

Filtered brine ensures uniform and predictable cheese ripening. The elimination of undesirable microorganisms prevents surface defects, mold, and abnormal bacterial growth. The cheeses exhibit a consistent rind, homogeneous texture, and uniform organoleptic characteristics. The microbiological stability of the brine allows for precise control of the ripening process, reducing quality variations between batches and improving the reproducibility of the finished products.

Spiral-wound polyethersulfone membranes have a typical lifespan of 2 to 3 years with proper maintenance. The system incorporates automatic CIP (Cleaning-in-Place) that activates only when sensors detect an increase in differential pressure. The cleaning cycles use specific solutions tailored to the brine composition, thus minimizing chemical use. Continuous monitoring of membrane integrity ensures optimal performance and prevents unexpected failures.

Absolutely. Our system is fully configurable to accommodate different brine concentrations (15-25% NaCl) and various types of cheese. The PLC controller allows you to program specific parameters for each recipe: hard cheeses (Gruyère, Comté), semi-hard cheeses (Gouda, Edam), blue cheeses (Roquefort), and sheep or goat cheeses. The filtration pressure and flow rate are automatically adjusted to optimize performance based on the brine's viscosity and composition.

The filtration system significantly reduces the environmental impact of cheesemaking operations. It decreases the volume of saline effluents by 80-90%, reduces water consumption through brine recycling, and minimizes the use of cleaning chemicals. Energy consumption is optimized through continuous recirculation and pressure recovery. These features make it a sustainable solution that contributes to environmental certifications and meets the strictest industrial ecology standards.