Brine Sanitation by Micro Filtration (MF)
Cold
sanitation of cheese brine by GEA Filtration - COLDSANTM
Salt brine is used
to cure many different varieties of cheese. Its microbiological composition is
as important as its salt concentration in cheese making. Since disposal of salt
brine is very expensive and often prohibited due to the high salt content, it
is preferred to be recovered and reused, which makes brine cold sanitation one
of the best quality improvements in cheese factories.
Cheese brine may
contain undesired microorganisms, such as gas-producing lactobacilli, pigment
producing micrococcus, pathogenic bacteria, yeast and mould. Microfiltration is
a superior technology for sanitation of cheese brine since 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
recognised as the most effective method for cheese brine clarification with a
lifetime that has been known to exceed five years.
| Data sheet |
Application |
Download link |
| COLDSAN™ |
Cheese brine |
|
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
- More than 99 % reduction in total bacteria count
- No undesired enzymatic activity
- Low retention of Ca and N
- No protein denaturation
- No precipitation of calcium phosphate
Other profits
- No additives
- Simple and flexible process and easy operation
- CIP possibility
- Reduced corrosion in plant
- Standardized “Plug & Play” Unit
Capacities
| |
Brine15 |
Brine30 |
Brine45 |
Brine60 |
Brine75 |
Brine90 |
| 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 |
1500 |
2200 |
3000 |
3800 |
4500 |
| 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 l/h |
8,400 |
16,800 |
25,200 |
33,600 |
42,000 |
50,400 |
| Installed power kW |
3,7 |
5,2 |
8,5 |
10,5 |
15 |
16,5 |
NOTE:
The data stated above should be understood as theoretical figures only and NOT
as guaranteed figures. 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 are engineered
individually.
Polymeric Microfiltration Plant for Cold Sanitation of Cheese Brine
The cold sanitation of brine is mainly made by taking a stream
from brine pool to brine cooling and sending it through the microfiltration
plant back to the pool. The impurities are constantly removed resulting in a
higher degree of purity in the brine pool.
It can also be done by taking the feed from the used brine pool, through
microfiltration plant and sending to another pool for the clarified brine.
GEA Filtration Brine Sanitation Unit - COLDSANTM can be
used in both ways.