Analysis of Cheese
Quality Control Solutions for Cheese
Each type of cheese has its own nutritional values of water, protein, fat, carbohydrates, and vitamins and minerals. To ensure quality specifications are met, dairy producers measure key parameters during production and before the product is sent for consumer purchase. KPM Analytics provides technologies and proven methods to measure critical quality parameters, such as moisture, protein, fat and lactose, as well as final product quality (size, shape, color, etc.)
Moisture and Compositional Analysis
During cheese production, raw or pasteurized milk of specific fat and solids content is acidified, and a starter added to curdle the milk. The curd is eventually separated from the liquid (whey) and processed into various types of soft and hard cheeses. The whey is usually dried to produce whey powders which is used as a protein source and a food additive. Near-infrared (NIR) analysis is an easy, quick and accurate way to measure key parameters during cheese production.
Parameters Analyzed
Parameters Analyzed
KPM Products Used for Moisture & Compositional Analysis
Additional Reading
Vision Inspection of Cheese
Vision systems are designed to inspect products during production and before final packaging to ensure consistency and that they meet quality standards. Vision inspection systems remove the subjectivity associated with human inspectors and measure 100% of your products. For dairy producers, KPM vision inspection solutions can help monitor unique product features, improve process control, and protect brand value by ensuring only the specified products reach the customer.
Product Types
- Cheese wheels or chunks
- Snack cheese
- Processed cheese
Measurement Capability
- 2D/Shape & Size - area, length, width, diameter, height
- 3D/Height - peak height, complete 3D profile, slope, surface texture
- Top & bottom color, including marbling or feature marks
- Inclusion detection -distribution, voids, etc.
Defects Detection Capability
- Missing rind or wax coatings
- Out of spec products (too small, toodark, etc.)
- Spots/blemishes (light, dark, foreign material on product surface)
- Presence of air bubbles
Additional Reading
