Quality every step of the way in cheese processing

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

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

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.

Dedicated industry solutions

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.

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.