APPLICATION NOTE PRODUCE CONSISTENT HIGH-QUALITY MOZZARELLA In-line analysis of mozzarella cheese for control of moisture content. simultaneous measurement of fat and salt. The production of Mozzarella entails the cooking and stretching (kneading) of the cheese curd. This is done in the appropriately named “Cooker/Stretcher”. The cooking/stretching is done in hot water. The temperature of the cooker affects the amount of retained moisture in the cheese. After cooking, the cheese is formed into blocks, ribbons or shredded. It then goes into a cool brine vessel for cooling and salting. The typical method for controlling moisture is to collect samples exiting the cooker and taken to the lab and tested. Collecting a good representative sample is difficult as the moisture/water is released from the product when cutting it. Very much care must be taken to obtain a good representation of moisture in the product. ProSpect real time in-line analysi

PROSPECT IN-LINE PROCESS BENEFITS APPLICATION NOTE The ProSpect In-line Process NIR provides continuous output of precise and accurate analytical results for Moisture and Fat. When making this measurement directly in the process, a more representative result for moisture is obtained. This results in operating the process consistently closer to target specifications. The ProSpect in-line process analyzer’s proven performance demonstrates the advantage of real time analysis for quality process control. With this performance, the operator has the ability to move the product moisture content closer...