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Versatile analysis in the dairy

Versatile analysis in the dairy: from raw milk to cream

Versatile analysis in the dairy

“They can throw the sample under there, select the calibration they want to use and run it”

In this video Cheese Plant Manager, Nathan Bass from Valley Queen explains how MilkoScan™ FT1 has made a difference in their daily production.

Having trouble playing the video or prefer a good read?
Don’t worry we have transcribed the video, and added headlines for easy navigation

We asked John Peterson from Lake Country Dairy about his experience with the ProFoss™ instrument. The whole interview can be seen in the video, or read it below in our transcription.


ProFoss™ helps create award-winning cheese
John Peterson: The way that the ProFoss™ has helped us meet our business goals, is primarily through improving sales. Sales are improved by customers enjoying your product. I believe that part of that is because we deliver a very good consistent product. We’ve been very proud of our mascarpone product. We’ve won a lot of awards with it, and most recently, we won the 2014 World Championship Cheese Contest with our mascarpone, in what we call the soft cheese division.

 

Mascarpone was originally made in Italy. It is the equivalent of cream cheese in Italy, and so it's very popular there. To be able to compete so well against them is really gratifying. The way that we started out, is that we wanted to make it easier for the operators. It’s a very complex system, and anything we can do from the standpoint of training new people in, will help us minimize any kind of mistakes that might happen in the process.

 

This is a way to automate that. Now what ended up happening, is that we found that it gave us so much more control over the process. It actually had more benefit to us than what we had originally thought, which meant we were able to optimize our moisture levels to really give the customer the kind of value of the product that everybody is looking for.

How did ProFoss help Lake Country Dairy?
Once we started trialing it, it became pretty clear to us that this would be something that would be valuable for the operator, for giving us the greatest value in our product.
Before we started using the ProFoss, the analysis that we were doing was about the operator going out to a sample port in the process, taking a sample of the product, putting it into our FOSS FoodScan and taking a measurement. After doing that, they would adjust accordingly. They would do that about every half an hour, and so the upshot of it was that it was harder to get as tight of a control in the process.

 

The way that the ProFoss controls the moisture and helps the operators, is primarily in the way of giving very good visibility to the operator as to what the moisture readings are. It takes moisture readings every 20 seconds, and then it graphs those readings so that the operator is able to tell the trends and make adjustments to the equipment accordingly. ProFoss saves the operator time, and it gives the operator a better sense of what the process is doing to the product. What that has also enabled us to do, is to feel more confident in really trying to dial down the optimal moistures in the product for our customers.

 

The ProFoss has really helped us in our air accuracy and product consistency. We’ve seen the ability to take in a higher percentage of the moisture, and on top of that, we've seen the standard deviation of our product go down by roughly one half from what it was before. What that means is more consistency of the product and a more optimal product overall. We’ve seen that by the way that our sales have increased recently. It’s a better product, and more sales makes more profitability.

 

Happy customers is what it's all about. We're like everybody trying to grow sales, and that's exactly what it's done.

 

This is a transcript of the video interview with Nathan Bass
The MilkoScan, the FT1, we've been able to run our cheese milk product on it with the higher fat and the higher protein. We run all our raw milk samples coming into our system on it, we run our cream samples on it, we can run whey fats, just to verify that our values are the way they're supposed to be. But the FT1, compared to our old system, it's a lot more user friendly, the operators like it much better than the old system, it's very simple for them to run.

When they're out there operating the plant, the last thing we want them to do is have to go spend a bunch of time on a piece of equipment. They can throw the sample under there, select the calibration they want to use and run it. It's proven to be very consistent for us too. It's been a good system for us and we've been very impressed with it.

 

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