Cheese brine purification – Raslysation™ integrated at SM Ryki (Poland)
“Clear improvements in both resource efficiency and operational simplicity.”
Cheese brine purification is a critical part of ensuring consistent product quality and microbiological safety in modern cheese production. In 2025, Spoldzielnia Mleczarska Ryki (SM Ryki Dairy Cooperative) shared their ambition to rethink brine purification in cheese production. Today, that ambition has become reality. Raslysation™ Castor is now fully integrated into daily operations and has been running reliably in production.
After years of relying on microfiltration for brine purification, SM Ryki implemented Raslysation™ to improve energy efficiency, reduce water consumption, and simplify operations, while maintaining high standards of product quality and food safety.
Agnieszka Kotlarz-Golak, Head Cheesemaker at SM Ryki, comments:
“Raslysation™ has been fully integrated into our brine purification process and is running reliably in daily production. Compared to microfiltration, we see clear improvements in both resource efficiency and operational simplicity. Based on our data, the system enables us to achieve energy reduction and CO₂ savings, while maintaining consistent brine quality and microbiological safety. Importantly, the finished cheese quality remains unchanged, we achieve the same high quality as before.”
With Raslysation™ in operation, SM Ryki demonstrates how a robust, efficient and easy-to-operate UV-based solution can deliver proven sustainability and efficiency gains in cheese production, setting a strong benchmark for the dairy industry.
Achieved / targeted results include:
- Energy reduction
- Water savings
- CO₂ reduction
- Resource efficiency
- Operational simplicity
Congratulations to the SM Ryki team for turning sustainability goals into proven results.
Why cheese brine purification matters
Brine is reused continuously in cheese production and must be kept under strict microbiological control. If the brine quality is not stable, it can affect both food safety and product consistency. For dairy producers, efficient cheese brine purification is therefore essential to maintain high hygiene standards while avoiding unnecessary water and energy consumption.
Replacing microfiltration with Raslysation™
For years, SM Ryki producers relied on microfiltration for brine purification. While effective, microfiltration can require requent cleaning procedures, and operational complexity. SM Ryki implemented Raslysation™ Castor to simplify operations and improve resource efficiency, while maintaining consistent brine quality and microbiological safety. Raslysation™ is a UV-based, non-thermal process designed to replace conventional pasteurisation and microfiltration, enabling sustainable performance without compromising product quality.
About Raslysation™ by Lyras
Raslysation is a patented non-thermal liquid processing technology that can replace conventional pasteurization and microfiltration.
Raslysation inactivates microorganisms while preserving the natural proteins and vitamins of the product.
The process significantly reduces energy and water consumption, saving 60–90% of the energy and 60–80% of the water compared to traditional treatment methods, as well as reducing chemical use, delivering substantial CO₂ savings and improved product quality and food safety. Raslysation is used across many applications such as dairy, whey, brine, and process water, helping producers cut their carbon footprint and costs.
🔗Learn more about Raslysation https://tools.lyras.com/
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For more information about Raslysation™ applications, contact our sales team
