Cheese brining system BS series

After pressing, the cheese forms need to be immersed in a brine for salting the cheese. Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese’s texture in an interaction with its proteins. Dipping the cheese into the salt brine is a very important step in the cheesemaking process. Salt helps by formation of the cheese rind, giving cheese better texture, even salty taste and aroma. It draws moisture from the curd and it also contributes to the food safety as salt stops bacteria from spoiling the cheese. Plevnik Salting vats BS are made for cheesemakers who process from 100l to 1500l of milk a day. Salting vats come in five different sizes. When choosing the right salting vat, the quantity and dimensions of the cheese should be taken into account. As additional equipment you can choose special submersible net shelves which will make the use of the salt vat even more simple and practical. The functionality of the salting vat can also be extended with cooling, circulation, vessel for adding salt, and automatic regulation of cooling and circulation/filtering.