Refining cheese often requires the use of refrigerated water whose pH leves are closer to that of the cheese and where sodium chloride is near saturation levels. Salting not only helps define the flavour, but also stimulates the micro-organisms in developping the crust and in draining the cheese.
The duration of contact with brine varies based on size and density targetted. Brine needs to be periodically renewd and is subject to bacterial loads.
Some forms of cheese, like parmiggiano have long maturation periods and require frequent rotation and scraping of excesses on the developing crust.
Ozono is among the most effective methods for reducing undesired contamination. The purified water sources allow for consistent production, while some processes like rotation in cheese curing require lower frequency via use of ozone-treated air.