Best Practices for Managing Brine Systems

To add this recording to your content library, please go here.

 

Brine systems are used to manufacture a variety of cheese types and forms.  Systems have many sizes and configurations.  Join these Artisan dairy food safety educators in this session, to learn best practices to ensure the safety of brining systems (focused on static brining systems typically used by the very small operators) and tips for configuration and management to ensure high quality, consistent, and safe cheese for your customers. 

Participants had a chance for a short Q&A, and we then recorded an extended Q&A as the second video from audience and survey questions.

Instructors

Jim Mueller

Jim Mueller has been involved with the cheese industry for 50+ years starting with his family run Swiss cheese operation. Over his career, he has worked for Bel Brands USA, DCI Cheese, Kraft Foods and Schreiber Foods working with Natural and Process cheese. Areas of expertise have been with Operations, Purchasing, Technical Services and Quality Systems. Jim offers consulting services to the industry primarily in the area of Food Safety training, auditing and cheese grading.  He is currently affiliated with the Innovation Center US Dairy and is a facilitator for the Supplier Management Food Safety Training Workshop. Over his career he has audited both domestic and international facilities. Jim is a BRC, SQF, HACCP and PCQI trained along with IFSQN Certification covering “Practical Supplier Auditing”.  Jim is also a licensed WI Cheese maker and Grader.

Larry Bell

Larry Bell has worked in the dairy industry for 40+ years.  He grew up on a dairy farm in Northern New York and worked at a local cheese factory in the summer.  Over his career he has worked for Dairylea Coop., Dean Foods (McCadam Cheese) and Schreiber Foods.  He has worked on both natural and process cheeses and his experience includes quality control, research & development, and technical services.  Larry offers consulting services to the industry in the areas of auditing, product development & quality improvement.  He is a licensed cheese grader for the WI Master Cheesemaker program, is PCQI and SQF trained, and is a certified Food Safety Auditor by the National Environmental Health Association.

© Copyright 2024 | Terms | Privacy | MC LMS, Inc. | Designed by Boldare