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Brine bath BS
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Description
Simple, practical and even automated cheese salting - the new Plevnik BS salting vat.
Dipping cheese in brine is a very important step in the cheese making process. The salt helps form the cheese rind, giving the cheese a better texture and a salty flavor and aroma. It draws moisture out of the curd and contributes to food safety, as salt is a natural preservative.
The Plevnik BS salting tubs are designed for cheese makers who process between 100 and 1,500 liters of milk per day. The salting vats come in five different sizes. When choosing the right salting vat, take into account the amount and dimensions of the cheese.
As additional equipment, you can choose special submersible mesh shelves, which will make the use of the salting vat even simpler and more practical. The functionality of the salting vat can also be expanded to include cooling, circulation, a vessel for adding salt, and automatic cooling and circulation/filtration control.
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