Brine tester

What it measures

A device for measuring the salt concentration of brine during cheesemaking, so the cheese comes out the same from one batch to the next. The strength of the brine decides how much salt the cheese takes up, how it ripens and how safe it stays.

How to read it

Brine testers read on different scales. On a salometer, the degrees show the percentage of saturation, and 100 means saturated brine. On the Baumé scale, saturated brine is 22 °Bé. These testers are usually calibrated at 15.6 °C, so measure brines at the same temperature so the readings can be compared. Ask which scale the model you're ordering reads.

Guide values

• For ripened cheeses, brine is usually kept at 18–23% salt, at 10–16 °C. Microbial risk rises when salt drops below 16%.
• For white brined cheese and pasta filata cheeses the values differ, so follow your own recipe.

Check the brine temperature with the digital thermometer. Other equipment is in dairy equipment.

Tell us what cheese you salt and how much brine you keep, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.