Brining and cooling

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Brining and cooling equipment for cheese

Cheese is salted for two primary reasons.  The first reason for salting cheese is to slow down or stop the bacterial process of converting lactose to lactic acid. Most of the lactose is removed during the brine process. If the cheese was not salted, the residual moisture contains enough lactose to produce more acid than is ideal for a proper curd ripening.

The second reason for salting cheese is for the cheese flavor. Additionally, for rind cheeses, salting of the cheese will pull moisture from the surface and begin forming the rind of the cheese, which also tend to inhibit growth of many molds. 

Yee Fong Marine Sdn Bhd supplies and installs premium processing equipment for the food and beverage industry, ensuring top-tier efficiency, safety, and product quality. Serving Kuala Lumpur and Johor Bahru, we provide end-to-end solutions tailored to your production needs, backed by expert support and advanced technology for optimal performance.

Contact us for your requirements today!
Linktree: www.linktr.ee/yfmarine
WhatsApp: wa.me/60128866025

Yee Fong Marine Kuala Lumpur - KL (HQ)
4-7-3, 7th Floor, Block 4, Menara Queen’s Avenue,
Jalan Bayam, 55100 Cheras, Federal Territory of Kuala Lumpur
Tel: +60 12-886 6025

Yee Fong Marine Johor Bahru - JB (Johor Branch)
8, Jalan 9/14, Kawasan Perindustrian Permas Jaya,
Johor Bahru, 81750 Masai, Johor
WhatsApp: wa.me/60128866025

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