SM Ryki adopts Raslysation™ for sustainable cheese brine treatment in Poland
We are proud to announce that Raslysation technology will soon be implemented in Poland. The pioneering dairy cooperative Spółdzielnia Mleczarska Ryki (SM Ryki) will be the first Polish dairy producer to install our UV-based brine purification system, marking a significant step forward in sustainable and energy-efficient dairy processing.
The Raslysation unit is scheduled for delivery in November 2025 and will become a key part of SM Ryki’s cheese production process. The installation will replace traditional microfiltration methods used for brine treatment with a more sustainable and gentle solution that maintains the physicochemical properties of the liquid.
A game-changing step toward more sustainable and efficient processes, expected to save several 100 tonnes of Co2 annually.
This cutting-edge method—raslysation—uses UV light to disinfect brine, eliminating the need for energy- and water-intensive microfiltration.
The goal is:
- Up to 90% reduction in water usage
- 80–90% reduction of energy consumption
- To cut CO₂ emissions significantly
- While maintaining product quality and safety
This move is not only great for the environment but also sets a new standard in dairy innovation across Europe.
👏 Kudos to SM Ryki for leading the way in clean technology in the dairy sector!
📞 If you would like assistance from one of our experts, feel free to contact us at [email protected] or +45 3939 3535.
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Article in Polish:
https://okt.to/zO96E0
Article in English:
Ryki Dairy Cooperative – a Pioneer in Poland. They Are Implementing UV Technology for Brine Purification
19:10, 27-03-2025 | Author: Editorial team | Photo: SM Ryki
An innovative UV technology for brine purification, which will be introduced later this year by the Ryki Dairy Cooperative, will impact both the quality of the products and the sustainability of the production process. In addition, it will lead to energy and water savings.
The Ryki Dairy Cooperative is one of the leading producers of ripened cheeses in Poland. A key element in their production process—apart from milk—is brine. It is in this solution that cheeses are salted after the molding and pressing stages. This brine must be purified, which until now has been done using microfiltration. Although effective, this process involves high energy and water consumption and affects the brine’s buffer capacity.
This is about to change significantly. The cooperative is the first in the country to implement innovative UV technology for brine purification. This groundbreaking solution is expected to greatly improve both product quality and the sustainability of the production process. The equipment, developed by the Danish company Lyras, will be delivered to the plant in November 2025.
Once the installation is operational, raslysation will be used. This is a UV-based technology that purifies brine without the need for energy-intensive microfiltration. Thanks to the gentle nature of the process, all physicochemical properties of the liquid are preserved, and the system can handle high flow rates of fluids with medium to high UV permeability.
In the case of brine, energy consumption in this process is just 1–2 kWh/m³, compared to 12–16 kWh/m³ for traditional pasteurization. Meanwhile, water usage drops from about 200 liters per cycle to just 30–50 liters. The simpler cleaning process also means reduced use of chemicals, further minimizing the environmental impact.
“Raslysation will allow us to achieve a high sanitary quality without energy losses and without altering the properties of the brine. Until now, we used microfiltration to purify brine at our plant, which—despite being effective—posed significant challenges: high energy usage, high operating costs, and rapid wear of system components. The new UV technology significantly reduces the environmental footprint while improving process quality and microbiological safety,” explains Agnieszka Kotlarz-Golak, Head Cheesemaker at SM Ryki.
According to the manufacturer, the implementation of the raslysation system could save several hundred tons of carbon dioxide emissions per year—the equivalent of hundreds of thousands of kilometers driven by a passenger car.
After the salting stage, where the UV-purified brine is used, the cheeses undergo vacuum packaging, shrink-wrapping, and maturation—a process that lasts between 21 and 70 days, depending on the type of cheese. The finished products then move on to weighing, labeling, and final quality control before being distributed.
SM Ryki is also the only major dairy cooperative in Poland that does not use a stabilizer, such as calcium chloride, instead achieving the desired cheese structure through refined milk processing technology. The raw materials used in production come from local suppliers—members of the cooperative—from the Lublin and Mazovia regions. The production is based on a closed, in-house supply base and is continuously monitored by an accredited Quality Control Laboratory.
