Cheese Brine Disinfection, Killing Bacteria, Recycling
Bioionix, Inc. Cheese Brine liquid treatment systems delivers 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.
Exhibit questions please contact: Wisconsin Cheese Makers Association Events Manager Caitlin Peirick by email.