The Coldsan membrane filtration unit proposed by GEA Filtration for salt brine of cheese factories ensures high-quality cheese and prevents problems in terms of bad rind, off-flavours and texture failures. If not treated properly, cheese brine may contain undesired microorganisms (gas-producing lactobacilli, pigment-producing micrococcus, pathogenic bacteria, yeast and mould) which all affect the final cheese quality. Unlike traditional brine treatment methods, microfiltration physically removes the undesired microorganisms,dead cells and physical contaminants from the brine without causing any significant change to its chemical composition. To this purpose GEA has developed Coldsan, a brine sanitation unit which is simple to operate and easy to install in connection with existing brine systems. The Coldsan unit is fitted with polymeric microfiltration membrane elements which are widely recognised as the most effective method of cheese brine sanitation.