Clean water delivers better cheese brine

Increased awareness of the microbiological quality of cheese brine; Special focus on yeast and mould in connection with cheese without rind, which are more susceptible to unwanted microorganisms. Especially yeast may give ”off-taste” in finished cheese.

By having BacTerminator® to treat/recirculate the brine together with a filtering solution – we offer you:
  • A crystal clear brine
  • A brine with guarantee of no Bacteriophages
  • A brine with guarantee of < 10 CFU/100 ml of Mould
  • A brine with guarantee of < 10 CFU/100 ml of Yeast
  • A brine with guarantee of < 10 CFU/100 ml of E. Coli
  • A brine with guarantee of < 10 CFU/100 ml of Coliform bacteria
  • A brine with guarantee of < 10 CFU/ml of Total Viable Count bacteria at 220 C and 370C

 

For more dairy applications, please see dairy industry.