Cheese plants have tried many solutions to control microbial levels within their brine solution and plants which have all come up short. UV cannot penetrate the turbidity of the liquid; chlorine shock treatments require a stop in production for extended periods of time with a short term effect; UF systems are extremely expensive to purchase and operate with not being completely effective; Pasteurization is time-consuming and very harsh on the equipment with no residual effect; Ozone is extremely volatile and only kills at the point of contact; Sorbates are an inhibitor and do not have an effective kill rate.

The BIOIONIX® solution eliminates bacteria, yeast/mold, pathogens and other contaminants without harmful chemicals and provides a sustainable solution to save on brine dumping.

BIOIONIX’s Cheese Brine liquid treatment systems deliver a continuous “Clean Break” disinfection method which eliminates the need to shut down production for shock treatments or pasteurization of the brine. The strong oxidations destroy biofilms keeping UF (Ultrafiltration) and MF (Microfiltration) membranes cleaner. In other words, you clean less often, use less chemicals and extend the operating life of the membranes significantly. All yeast, mold, listeria and other bacteria are destroyed resulting in a safer product with a longer shelf life. Even on sensitive products such as fresh mozzarella, there is no affect to taste, texture or color.

With real time data monitoring, our automated control system provides the documentation you need and the confidence you want.