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ProFoss for mascarpone cheese

ProFoss for mascarpone cheese

ProFoss for mascarpone cheese
By Richard Mills, rim@foss.dk
In-line NIR testing makes award-winning quality a matter of routine for leading dairy producer

In this video, General Manager of Lake Country Dairy, John Peterson describes the gains made with the ProFoss in-line NIR system. It was installed to help operators get a better overview of the quite complex process involved in making products such as the company’s world class mascarpone cheese. However, it soon became apparent that there was much more to be gained by going in-line. “What happened was that it gave us so much more control over the process it actually had more benefit than we had originally thought,” says Peterson. “We were able to optimize our moisture level to really give customers the value that everybody is looking for.” 

 

“It gave us so much more control over the process”

In this video Lake Country Dairy explains how they achieved optimal control of moisture levels in their Mascarpone Cheese production with the ProFoss™ in-line cheese analyser.

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