standardization challenges
Fresh cheese production presents significant challenges
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Manual sampling: Delays in adjustments, leading to errors (0.05% to 0.10%).
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Sample temperature: Can result in low repeatability due to evaporation of moisture in sample
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Lack of real-time data: Inability to react instantly to process changes.
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Increased sampling requirements: Recipe and raw material variations demand frequent intervention.
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Undetected process malfunctions: Issues cannot be addressed immediately.
Consequences
How It Works:
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Real-time reaction: Monitor and adjust Total Solids (TS) or Protein content instantaneously.
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Enhanced detection: Detect variations as small as 0.03% for TS or Protein.
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Closed-loop control: Reduce process variation by up to 50% for superior consistency.
For filtration plants, the application parallels WPC/MPC optimization:
Analytical advantages
ProFoss™ 2 is an in-line analysis solution for fresh cheese and strained yogurt production, offering continuous, real-time measurements. It helps optimize raw material use, improve consistency, and reduce waste. The system provides accurate data on key parameters like moisture and fat content, ensuring high-quality production. Its non-destructive NIR technology enables rapid adjustments, increasing efficiency and yield. Designed for easy integration, ProFoss™ 2 enhances process control and minimizes production variability.
Stnadardization unit
Here you can read about our standardization unit and the different options we offer.
WPC/MPC optimization
Here you can read about our application to optimize WPC/MPC processes.
