Standard plants COLDSAN™ - Cold Sanitation of Cheese Brine

Brine Sanitation by Micro Filtration (MF)

Salt brine is used to cure many different varieties of cheese. It is important to keep the brine’s microbiological composition within strict limits to maintain its efficacy. Disposal of salt brine is very expensive and often prohibited due to its high salt content. It is, therefore, preferable to remove the microbes through cold sanitation and return the brine to its original condition. This makes brine cold sanitation one of the most useful quality improvements commonly made in cheese factories.

GEA Filtration Brine Sanitation Unit

COLDSAN™ - Cold Sanitation of Cheese Brine Standard plants Salt brine is used to cure many different varieties of cheese. It is important to keep the brine’s microbiological composition within strict limits to maintain its efficacy. Disposal of salt brine is very expensive and often prohibited due to its high salt content. It is, therefore, preferable to remove the microbes through cold sanitation and return the brine to its original condition. This makes brine cold sanitation one of the most useful quality improvements commonly made in cheese factories.

Cheese brine may contain undesired microorganisms, such as gas-producing lactobacilli, pigment producing micrococcus, pathogenic bacteria, yeast and mold. Microfiltration is a superior technology for sanitation of cheese brine as it physically removes the undesired microorganisms, dead cells and physical contaminants from the brine without making a significant change to its chemical composition. Microfiltration is simple to operate and easy to install in connection with the existing brine systems.

Polymeric MF membrane elements are widely recognized as the most effective method for cheese brine clarification with an operating life in excess of five years.

Advantages for customers

GEA Filtration Brine Sanitation Unit - COLDSAN™ has the following advantages:

  • Minimum loss of water and salt;
  • Clean and clear brine;
    • Total removal of physical impurities;
    • Over 99% reduction in total bacteria count;
    • No undesired enzymatic activity;
  • Low retention of Ca and N;
  • No protein denaturation;
  • No precipitation of calcium phosphate;
  • No additives
    • No changes in pH
  • Simple and flexible process and easy operation
  • CIP possibility
  • Reduced corrosion in plant
  • Standardized 'Plug & Play' Unit

Capacities

  Coldsan 15 Coldsan 30  Coldsan 45  Coldsan 60  Coldsan 75 Coldsan 90
Number of modules 1 2 3 4 5 6
Module size 6" 6" 6" 6" 6" 6"
Area m2 28 56 84 112 140 168
Flow l/day 15.000 30.000 45.000 60.000 75.000 90.000
Flow l/h 750 1.500 2.200 3.000 3.800 4.500
Retentate l/h 4-7 7-15 11-22 15-30 19-38 22-45
Permeate l/h 743-746 1485-1493 2178-2189 2970-2985 3762-3781 4455-4478
CIP-flow m3/h 5 10 15 19 24 29
Installed power kW 2,6 5,1 6,6 8,5 14,0 13,2

NOTE:  The data above are theoretical figures only cannot be guaranteed. The calculated flows are based on clean cheese brine. It can take up to three months before the plant reaches the average capacity.

Larger brine pool volumes and fully automated plants can be engineered individually to meet the required specifications.

Polymeric Microfiltration Plant for Cold Sanitation of Cheese Brine

The cold sanitation of brine usually extracts a stream from the brine pool, cools it and sends it back to the pool via a microfiltration plant.  The impurities are constantly removed resulting in higher purity of the brine pool. Alternatively the feed can be returned to a separate pool exclusively for the clarified brine.

The GEA Filtration Brine Sanitation Unit - COLDSAN™ can be used in either way.