Optimise your raw material usage
A common goal for producers of fresh cheese/strained yoghurt products such as Greek yoghurt, skyr, quark, labneh and cream cheese is to make the best use of raw materials and ensure that final products are as close to target specifications as possible in terms of total solids and protein content among other parameters. In this way, yield and profit can be improved with confidence while always meeting quality and legislative requirements.
In-line process control allows yet more value to be gained from NIR analytical technology. By measuring directly in the process every few seconds, process variation of key parameters such as protein and total solids can be more closely monitored. This allows you to make continuous adjustments and bring final products closer to target.