Brining is done by submerging the cheese in a concentrated salt brine where it absorbs salt from the brine.
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.
Additionally, brining is the most efficient means for cooling pasta filata cheese after it has been formed.
Tetra Pak® Brining system G
Tetra Pak® Brining system S
Tetra Pak® Brining system TC
Tetra Pak® Brining system D
Tetra Pak® Brining system AS
Efficient brining with faster cooling. Reduced brine time, maximum salt absorption and gentle handling of cheese blocks.
The Tetra Pak® Rack Brining System is an advanced system used for brining of semi-hard cheeses
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