{"id":1742,"date":"2025-11-13T11:20:35","date_gmt":"2025-11-13T11:20:35","guid":{"rendered":"https:\/\/maquinariaparaquesos.com\/proceso-de-salado-en-continuo-para-queso-fresco\/"},"modified":"2025-12-15T15:15:48","modified_gmt":"2025-12-15T15:15:48","slug":"proceso-de-salado-en-continuo-para-queso-fresco","status":"publish","type":"post","link":"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/","title":{"rendered":"Continuous salting process for fresh cheese: efficiency and sustainability"},"content":{"rendered":"\n<p>The continuous salting process for fresh cheese is one of the most decisive stages in the industrial processing of soft cheeses. The texture, conservation, humidity and uniformity of the final product depend on it. <\/p>\n\n\n\n<p>Unlike traditional brine salting, the continuous process uses dry salt applied in an automated manner, resulting in faster results, improved hygiene and more efficient use of resources.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_81 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenidos<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#Preparation_of_the_cheese_before_salting\" >Preparation of the cheese before salting<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#2_Top_application_salt_%E2%80%9Ccurtain\" >2. Top application: salt &#8220;curtain<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#3_Bottom_application_by_means_of_air_nozzles\" >3. Bottom application by means of air nozzles<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#4_Rest_and_absorption_phase\" >4. Rest and absorption phase<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#5_Control_of_process_parameters\" >5. Control of process parameters<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#6_Effects_of_salting_on_fresh_cheese\" >6. Effects of salting on fresh cheese<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#7_Advantages_of_continuous_salting_vs_brine_salting\" >7. Advantages of continuous salting vs. brine salting<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#Applications_in_the_fresh_cheese_industry\" >Applications in the fresh cheese industry<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/#A_step_towards_more_efficient_and_sustainable_production\" >A step towards more efficient and sustainable production<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparation_of_the_cheese_before_salting\"><\/span>Preparation of the cheese before salting<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>The process begins once the molding phases have been completed. The cheeses are transferred on ripening racks, without manual handling, guaranteeing traceability and hygiene. <\/p>\n\n\n\n<p>In the <a href=\"https:\/\/maquinariaparaquesos.com\/en\/continuous-salting-tunnel-for-fresh-cheese-fibosa\/\" target=\"_blank\" rel=\"noreferrer noopener\">salting tunnel<\/a>, a salt curtain covers the surface of the cheese while a system of air nozzles applies salt through the base. The result: complete and controlled coverage. <\/p>\n\n\n\n<p>During the short resting period, the salt naturally penetrates the interior of the cheese, balancing the moisture and improving its texture without altering its freshness.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"2_Top_application_salt_%E2%80%9Ccurtain\"><\/span>2. Top application: salt &#8220;curtain<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>The first salting phase is carried out by means of a curtain of salt that falls gently from the top, covering the entire surface of the cheese.<\/p>\n\n\n\n<p>This system automatically adjusts the amount and flow of salt according to the size and type of cheese, allowing a uniform and constant dosage.<\/p>\n\n\n\n<p>This avoids both over-salinization and areas with low coverage, guaranteeing homogeneous quality throughout the production.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"3_Bottom_application_by_means_of_air_nozzles\"><\/span>3. Bottom application by means of air nozzles<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>In parallel, a system of air nozzles distributes salt from the lower part of the cheese, which propels the salt grains towards the base of the cheese, allowing a complete and balanced coverage.<\/p>\n\n\n\n<p>This double application &#8211; top and bottom &#8211; ensures that each piece is salted identically, optimizing the diffusion of the salt inside during the following hours.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"4_Rest_and_absorption_phase\"><\/span>4. Rest and absorption phase<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>After application, the cheeses remain on the grids for a short resting period to allow the salt to penetrate the mass.<\/p>\n\n\n\n<p>During this stage, a natural osmotic equilibrium is generated: the salt extracts part of the excess surface moisture and is distributed evenly throughout the cheese.<\/p>\n\n\n\n<p>The result is a firmer texture, a stable structure and perfectly controlled humidity, without altering the cheese&#8217;s own freshness.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"5_Control_of_process_parameters\"><\/span>5. Control of process parameters<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>The success of continuous salting depends on the precise control of several technical parameters:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Salt grain size<\/strong>, which influences the rate of dissolution and penetration.<\/li>\n\n\n\n<li><strong>Exposure time<\/strong>, adjusted according to the format and weight of the cheese.<\/li>\n\n\n\n<li><strong>Air flow<\/strong>, which regulates the quantity and distribution of salt.<\/li>\n\n\n\n<li><strong>Ambient temperature and humidity<\/strong>, which determine water absorption and loss.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"6_Effects_of_salting_on_fresh_cheese\"><\/span>6. Effects of salting on fresh cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>The salting process not only adds flavor, but also directly influences the structure, safety and presentation of the cheese.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Balanced flavor that enhances lactic notes and reduces acidity.<\/li>\n\n\n\n<li>Firm and uniform texture, which facilitates cutting and handling.<\/li>\n\n\n\n<li>Improved preservation by inhibiting microbial growth.<\/li>\n\n\n\n<li>Homogeneous surface, with lower humidity and better visual appearance.<\/li>\n<\/ul>\n\n\n\n<p>Thanks to the continuity and control of the process, these effects remain constant throughout production, ensuring quality.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"7_Advantages_of_continuous_salting_vs_brine_salting\"><\/span>7. Advantages of continuous salting vs. brine salting<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Appearance<\/strong><\/td><td><strong>Continuous salting<\/strong><\/td><td><strong>Traditional salted<\/strong><\/td><\/tr><tr><td><strong>Salting medium<\/strong><\/td><td>Controlled dry salt<\/td><td>Brine bath<\/td><\/tr><tr><td><strong>Process time<\/strong><\/td><td>Seconds<\/td><td>minutes or hours  <\/td><\/tr><tr><td><strong>Environmental impact (after consumption)<\/strong><\/td><td>0% water consumption<\/td><td>water consumption \/ water with brine waste, not reusable<\/td><\/tr><tr><td><strong>Hygiene<\/strong><\/td><td>No contact with liquids or operators<\/td><td>Increased risk of contamination<\/td><\/tr><tr><td><strong>Consumption<\/strong><\/td><td>Low salt and energy use<\/td><td>High brine and refrigeration consumption<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Continuous salting eliminates the disadvantages of brines &#8211; such as high energy consumption, corrosion or frequent cleaning &#8211; and provides a more sustainable alternative.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Applications_in_the_fresh_cheese_industry\"><\/span>Applications in the fresh cheese industry<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"1733\" src=\"https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/2-819x1024.png\" alt=\"\" class=\"wp-image-1733\" srcset=\"https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/2-819x1024.png 819w, https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/2-240x300.png 240w, https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/2-768x960.png 768w, https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/2.png 1080w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"1732\" src=\"https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/1-819x1024.png\" alt=\"\" class=\"wp-image-1732\" srcset=\"https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/1-819x1024.png 819w, https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/1-240x300.png 240w, https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/1-768x960.png 768w, https:\/\/maquinariaparaquesos.com\/wp-content\/uploads\/2025\/11\/1.png 1080w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n<\/figure>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Continuous salting is suitable for different varieties of fresh and soft cheeses, such as:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Burgos Cheese<\/li>\n\n\n\n<li>Brie<\/li>\n\n\n\n<li>Camembert<\/li>\n<\/ul>\n\n\n\n<p>In all of them, precise salt control improves flavor and texture, avoids salinity imbalances and prolongs the shelf life of the final product.<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_step_towards_more_efficient_and_sustainable_production\"><\/span>A step towards more efficient and sustainable production<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>In short, the continuous salting process for fresh cheese not only improves cheese quality, but also reduces operating costs and environmental impact. It makes it possible to precisely regulate the amount of salt, maintain optimal hygienic conditions and guarantee a more homogeneous, safe and competitive end product. <\/p>\n\n\n\n<p>Thanks to its technical control and reduced environmental impact, this method has established itself as the reference solution for modern fresh cheese production lines.<\/p>\n\n\n\n<p>At <strong>FIBOSA<\/strong>, we design continuous salting solutions that combine efficiency, hygiene and sustainability to adapt to all types of fresh cheeses.<\/p>\n\n\n\n<p>Do you want to know how to optimize your salting process? <a href=\"https:\/\/www.fibosa.com\/en\/contact\/\" target=\"_blank\" rel=\"noreferrer noopener\">Contact us for more information<\/a>.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The continuous salting process for fresh cheese is one of the most decisive stages in the industrial processing of soft cheeses. The texture, conservation, humidity and uniformity of the final product depend on it. Unlike traditional brine salting, the continuous process uses dry salt applied in an automated manner, resulting in faster results, improved hygiene [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1741,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[50],"tags":[],"class_list":["post-1742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-machinery-for-cheeses"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Continuous salting process for fresh cheese | FIBOSA<\/title>\n<meta name=\"description\" content=\"Continuous salting process for fresh cheese: improves texture, conservation, humidity and uniformity of the final product.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maquinariaparaquesos.com\/en\/proceso-de-salado-en-continuo-para-queso-fresco\/\" \/>\n<meta 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