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Production of Consistently Higher Quality Process Cheese

Production of Consistently Higher Quality Process Cheese
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Production of Consistently Higher Quality Process Cheese - 1

APPLICATION NOTE PRODUCTION OF CONSISTENTLY HIGHER QUALITY PROCESS CHEESE In-line analysis of Moisture and Fat in Cheese Production allows for real time, closer to target control resulting in best consistency and quality. Introduction Process Cheese is a blend of natural cheese and other ingredients such as, other unfermented dairy products, oils/butter, milk/ cream, salt, food coloring, emulsifiers in varying ratios depending on the type of finished product. This blend is tested for the main components, moisture, and fat. The blend is then cooked typically with steam. The amount of moisture in the resulting product is then tested and controlled by adding more or less water or reducing the amount of steam in the process. ProSpect real time in-line analysis The production manager is responsible for the overall production and sets procedures for the operators to control the process ensuring the products are within specification. The desire is to optimize the levels of constituents in the product to avoid rework or giving away product. Challenge Typically, samples are collected and taken to a central or satellite lab for analysis. This can take some time resulting in offspecification product being produced for longer than desired. While waiting for results, production may be stopped or continue by risking making off-spec product.

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Production of Consistently Higher Quality Process Cheese - 2

APPLICATION NOTE PROSPECT IN-LINE PROCESS BENEFITS Solution The ProSpect In-line NIR offers real time in-line analysis of moisture content for immediate control while simultaneously outputting results for fat. PROCESS CHEESE ANALYSIS STATISTICS Range This rapid continuous analysis of the process makes for better, closer to target closed loop control, less product “give away” resulting in a rapid return on investment and ongoing maintenance of profit. • R2 = The correlation between the lab reference value and the ProSpect predicted value • ECV = Standard Error of Cross Validation. Error of...

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Production of Consistently Higher Quality Process Cheese - 3

APPLICATION NOTE PROSPECT FULLY INTEGRATED SYSTEM The ProSpect is a fully integrated system with: • Built-in process computer with touch screen interface • Built-in PLC which includes bi-lateral communication to the plant PLC. ProSpect In-line Process NIR for measurement of fat and protein in cheese milk. - Output of analytical results to the plant PLC via ethernet or analogue - Input of production signal from the plant PLC to automatically select the product that is in production • Built-in power conditioning • Built-in air-conditioned temperature control • Insensitive to vibration •...

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