Gouda Cheese Quality problem

Good afternoon everyone i am new here.

I need help with my Gouda cheese...that is releasing moisture after brining for 3 day we try to locate the problem but we failing on what is causing that because it leading to spoilage. please help

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Not knowing cheese making, but perhaps it's that 3 days in brine is too long changing the pH of the cheese or something like that

You didn't give much information but I will ask this:

Is this a new recipe in your facility (ingredient change, drain time change, etc)?

Is your drain time enough before putting it in brine?

Is your salinity in the correct range?