Quality every step of the way in cheese processing

Quality and profit gains are waiting to be made throughout the cheese making process


A fast-food commodity, a product steeped in artisanal tradition or the latest snack of the month, whatever the form cheese products take these days, its versatility goes on.


As the cheese arena develops, so do consumer interests. For developed markets, consumers are seeking convenient, high-protein, healthy and sustainable products backed by brand data about origin and production methods. At the cheese processing plant, such demands require versatile and fast product development with the ability to address the rapidly developing plant-based area increasingly relevant. In the meantime, tight margins are still in focus, particularly for high-volume fast ingredients sector.


Rapid test data is vital for controlling the quality characteristics of incoming milk and the various processing steps involved in different types of cheese processing. For hard cheese, cutting, stirring and especially pressing steps all having a great impact on the quality while for fresh and cream cheese or quark production, controlling the efficiency of the separator is essential for meeting quality targets spot on while securing profit and yield.

Insights add value



Cheese process line

Incoming milk

Standardise your fat and protein content for consistent products and maximum profit. Make on the spot checks on hygiene quality for optimal shelf-life and screen for accidental or deliberate adulteration of the milk supply.

In process

Control protein in the process and moisture in the drying step

Final product

Analysis at the critical final stage of production helps you to limit liabilities and potentially damaging product recalls. Instead you can enjoy the peace of mind that comes from knowing your products meet specifications.

Standardise incoming milk closer to target levels with consistently accurate analysis

Rapid multi-parameter analysis of incoming milk helps you to secure the quality characteristics you need to get things right from the start, including fat and total solids content and not least casein. You can also test for casein content as a payment parameter to ensure that you pay just the right price for your raw material.


Benchtop analysers such as the versatile MilkoScan™ FT3 makes use of a technology called Fourier Transform Infrared (FTIR) to make light work of the testing procedure. What’s more, it is easy to maintain top performance all the time. It has a patented automatic performance check and adjustment function so there is no more instrument drift and variation of results between instruments. There is no more need to perform time-consuming standardisation checks or costly reference analysis.


The consistent performance also makes the validation of instrument results across multiple sites fully transparent. In short, it is the perfect tool for milk standardisation for cheese processing where maintaining quality at intake is critical for success downstream in the process.


MilkoScan FT3 standarisation graph


MilkoScan™ FT3 has an automatic performance check that runs every two hours. This eliminates instrument drift and ensures stable results over time, making it the perfect solution for milk standardisation where consistent analytical performance is critical and especially where fleets of instruments are involved.




Hygienic quality for yield and specifications


In the finely tuned milk powder process, bacteria and somatic cell count of incoming milk can have a profound effect on efficiency and yield. In particular, spore-forming bacteria have become an increasing area of concern for dairy powder processors because of stringent customer specifications. A quick and reliable test to ensure low counts going into the process makes sense for any production.


New analytical technology helps you to handle incoming milk for optimal results downstream. Advances in analytical technology for checking the hygiene quality of milk now make it possible to test milk within minutes so that a result is available before it is unloaded from the delivery truck and mixed with the rest of the supply.


The innovation involves equipment using so-called flow cytometry technology for counting bacteria and somatic cells in the raw milk. The analyser incubates a sample of milk and then uses a laser to count individual bacteria and somatic cells that determine the hygiene quality and subsequent suitability for processing. Learn more about the BacSomatic™ analyser.



Total solids control in fresh and cream cheese or quark production


In fresh and cream cheese or quark production, controlling the efficiency of the separator optimises the total solids contents of the final product. Installation of in-line sensors directly on the separator lines will provide ultimate control and the highest yield.


With software-driven computer control systems making it possible to adjust parameters during processing, analytical technology can also be used for automatic control against targets. Alternatively, an at-line analyser can serve several process lines.



Versatile control of multiple parameters including colour in a single test


FOSS solutions give you the ability to test all sorts of samples trouble-free and with less sample preparation, making operations more efficient for cheesemakers who need to react quickly to consumer trends with agile product development. 


For instance, the FoodScan™ 2 dairy analyser is a perfect solution for multi-parameter testing of different sample types with proven accuracy based on advanced NIR analytical technology. Results are delivered within 30 seconds and with very little or no sample preparation.


The rapid tests are particularly valuable when tracking the composition of blends when making processed cheese with the analysis providing rapid data for recipe optimisation and the best possible use of materials. In addition, hard and semi-hard cheese as well as soft and cream cheese can be tested simply by placing the sample and pressing start. Depending on the product, the analysis could be done on one or more of the following stages: after the conveyor press, brine or during ripening or on the finished cheese. Specific parameters include fat, moisture, total solids, fat in dry matter, salt and protein.


The colour of cheese can also be tested simultaneously. A whitepaper explaining the concept and the innovative technology behind this new facility can be downloaded here. Download whitepaper


Different kinds of cheese

Control quality before final product delivery


Analysis at the critical final stage of production helps you to limit liabilities and potentially damaging product recalls. Instead you can enjoy the peace of mind that comes from knowing your cheese products meet specifications such as moisture, fat and protein content.


The majority of this testing can be performed using rapid routine analysis with NIR, but certified chemical analysis is also often required for validation of compliance with certain end-product criteria. For chemical analysis we can provide a complete range of solutions aimed at automating steps for speed and safety while minimising use of chemicals.


Performance, uptime and transparency of data


All FOSS solutions combine technology you can trust with the most advanced connectivity capabilities. This complete solution approach enables consistent high analytical performance for maximum return on investment and unrivalled service and support.

Network graphic

With you in your daily work


Our integrated and remotely controlled support and optimization services ensure maximum value from all your FOSS solution wherever you are in the world. Beyond on-site maintenance, our service engineers and application specialists are always with you online. The team monitors performance status and secures that your connected analytical operations run smoothly. Our preventive maintenance warrants up-time and quality of data - day after day. Read more.

Webinar: Optimize your milk standardization to improve yield and profit

Webinar: Optimize your milk standardization to improve yield and profit

In the current market conditions, supply chain challenges and inflation of prices, add extra pressure on dairies to stay competitive. In this context, even marginally reducing your process variation can make a big difference in terms of yield, profit and quality. Watch this recorded webinar, to learn how you can bring your final products closer to target, reduce the loss of expensive raw materials and increase profit with in-line analysis for milk standardization.
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