Brining and cooling equipment for cheese

Cheese is salted for two primary reasons.  The first reason for salting cheese is to slow down or stop the bacterial process of converting lactose to lactic acid. Most of the lactose is removed during the brine process. If the cheese was not salted, the residual moisture contains enough lactose to produce more acid than is ideal for a proper curd ripening.

The second reason for salting cheese is for the cheese flavor. Additionally, for rind cheeses, salting of the cheese will pull moisture from the surface and begin forming the rind of the cheese, which also tend to inhibit growth of many molds.​

Equipment for brining and cooling

Tetra Pak Brining System S

Tetra Pak® Brining system S

Tetra Pak Brining System S provides efficient brining with faster cooling. Reduced brine time, maximum salt absorption and gentle handling of cheese blocks.

Tetra Pak Rack Brining System

Tetra Pak® Rack Brining System

The Tetra Pak Rack Brining System is an advanced system for brining of semi-hard cheeses. Consistent product quality thanks to a controlled brining process

Tetra Pak Brining system D for cheese

Tetra Pak® Brining system D

Tetra Pak® Brining system D is optimized for specific production rates, brining time, salt uptake, required core temperature and layout available onsite.

Curd cooler for cheese curd

Tetra Pak® Curd Cooler

The Tetra Pak® Curd Cooler is an advanced, highly automated piece of equipment used for cheese curd cooling in crumbled cheese lines.

Cheese technology guide

The Cheese technology guide is an easy to use resource for industrial production of semi-hard cheese, Cheddar, Mozzarella and fresh cheeses. This valuable reference includes a helpful overview of the basic processes involved in cheese production, as well as expert advice and explanation of common terminology.

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