Tetra Pak® Brining system D is optimized for application specific production rates, brining time, salt uptake, required core temperature, and layout available onsite. The brine has an incoming brine flow in the same area as the cheese entrance that pushes the cheese towards the exit direction. The system can be of a serpentine design to allow the brine time needed.
Brining and cooling of cheese blocks/sticks
Per customer specifications
The target salt level is achieved as the cheese absorbs the salt during the brine time. This also provides a slight rind.
The brine has an incoming brine flow in the same area as the cheese entrance. The cheese is pushed towards the exit, and the system can be of a serpentine design to fit your specific application.
At the end of the brine system, a discharge conveyor removes the cheese. As the cheese travels along the discharge conveyor, it passes under a brine rinse station and airknife to blow off excess moisture.
Adjustable brine time
An Allen Bradley or a Siemens control system can be included. This allows adjustable brine motive flow that, combined with the tank length, can set an approximate brine time.
A course strainer at the overflow area removes large cheese particles.
The size of the brining system is designed to suit your product and production capacity. The layout of the brining system can be adapted to fit the available space in your plant.