Mem-Brine
Salt Brine Purification
A complete process (Mem-Brine) scheme to remove at least 95% of the micro-organisms in the brine. In addition, the system will remove >98% of the fat, 95% of the true protein, and 98% of the suspended solids in the brine. The volume of brine concentrated with foulants that the system removes will amount to less than 1% of the total brine volume per day. The operating time depends on the amount and type of cheese loaded into the brine and the rate at which the brine fouls. Recommended turnover time for the entire volume of operating brine is every two (2) days.
| | Typical Brine | Mem-Brine |
| Salin | 90-100% | 90-100% |
| Molds | 50-500/ml | <10ml |
| Yeast | 100-1,000/ml | <10/ml |
| Standard Plate Count | 25,000-100,000/ml | <100/ml |
| Psychotropes | 1,000-2,000/ml | <100/ml |
| Suspended Solids | 5,000-20,000 mg/l | <500 mg/l |
| Fats | 0.5-1.0% | <0.01% |
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