Cheese brine purification

Wednesday, 01 April, 2009 | Supplied by: Pall (Australia) Pty Ltd



Reliable microbial stabilisation of brine to reduce the risk of cheese contamination from spoilage or pathogenic microorganisms during brine salting is now possible with the Pall Microflow XL membrane system.

The Pall purification system extends the life and maintains the quality of brine solutions to ensure high cheese quality. Operating cost savings can be achieved through the reduction in waste volumes, reduce water usage and by the elimination of consumable filter aids and their associated costs of storage, handling and disposal. The Pall Microflow XL system replaces traditional pre-coat filtration technology while protecting operators’ safety.

Pall Microflow XL systems use robust high-density PVDF (polyvinylidene fluoride) hollow fibre membranes, capable of high flux rates within a compact system footprint. System cleaning processes are claimed to use only half the water, 30% less in chemicals and complete the cycle in less time than other membrane systems.

The Microflow XL’s hygienic design also features the LCV (low concentration volume) option for further concentration of the retentate stream, reducing total system losses to less than 0.1%.

Fully automated, easy to integrate into existing brine systems with a long operating life, the Microflow XL system provides an attractive return on investment in a short timescale.

Online: www.pall.com
Phone: 03 9584 8100
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