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New System,
Click Logo:  |
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The powerful
water surface tension reduction is the primary treatment factor
reducing the production time in the cheese brine.
Calcite is dissolved
by the salt and this application proves the unique AQUA CORRECT
treatment by this special performance, compared to all other
magnetic lime scale treatments. |
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AQUA
CORRECT installation on the cheese brine circulation |
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Clear
cheese brine without foam. |
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Almost
no salt scale deposit |
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The
problem:
Salt crystal scale deposits.
Foam and unclear brine. Extensive cleaning procedure of the brine
basin, heat exchanger and the cheese supporting shelf. Requested
reduction of
production time.
The solution:
AQUA CORRECT conditioning
in the brine circulation reducing the water tension and
dissolving salt crystals
The results:
Reduced production time
6% - 20% depending on cheese type due to better salt intake.
Clear brine without foam. Practically no salt crystal deposits,
reduced cleaning time and cost. Optimised heat exchange. Dairy
production authority regulation fulfilled.
Reference:
More than 25 cheese
production plants in Europe: Dervais Danone, MD Foods, Cheese
Plant Bayreut, Champignon Hofmeister, ARLA, Rangau, Bavarian
Milch Union, Nestle / Alpenmilch |
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ADDITIONAL
CHEESE BRINE APPLICATION NOTES
The
AQUA CORRECT system reduces the water surface tension by an average
of 10%. This physical effect gives a more homogenous salt
distribution in the brine. Dependent on type of cheese
and on site conditions it often results in optimized salt intake
in the cheese loaf with an additional advantage:
A significant reduced process time, reported to be between
5% to 20%.
This feature is subject to type of cheese and production line
conditions at the customer's site. The AQUA CORRECT function
guarantee cover the reduction of water surface tension.
No pressure
loss, power consumption, chemicals, or service required! |
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