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The first full scale production plant at a large cheese factory has proven the achievements of this technology in the sanitation and clarification of cheese brine baths. With the very accurate pore size distribution bacteria larger than the chosen pore size can be reliably blocked.
The challenge is to remove yeast and bacteria without changing the salt concentration of the bath, nor change the level of other components like proteins present in the brine too drastically. As experienced by several cheese manufacturers the level of other components present in the brine has an effect on the cheese brining time required. fluXXion has developed membranes with slotted pores making sanitation and clarification of cheese brine very attractive. fluXXion’s micro sieves show that 0.8 µm accurate pores are very effective in stopping yeast, mould and (pathogenic) bacteria, which might otherwise contaminate cheeses. Flux values translate into permeate capacities of 2.5-5.5m³/hour coinciding with fluXXion’s smallest industrial unit, containing 20 - 45 membrane stack of filtering modules. (0.2 - 0.5 square meter filter surface). This first plant has a capacity of 5-6 m3/hr (> 40,000 tons/year) of filtered brine with a micro sieve surface area of 0.5 m2 or 45 micro sieve plates and will be in operation 24 hours a day including the automatic Cleaning In Place(CIP) action. The plant runs at a Trans Membrane Pressure of just 150 mbar.
Commercial fluXXion unit at Europe's largest cheese manufacturing plant
takes care of 40000 tpa brine microbe clean up
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