Produce Closer to the Target Value

In the production of cheese and other dairy products, even small differences in composition can determine quality, yield, and cost-effectiveness. At the same time, the raw materials used are subject to natural fluctuations. For the production facility, this means monitoring fat, protein, water, and dry matter as reliably as possible and maintaining the process as close as possible to the defined target values.

Identify Ingredients in Seconds

This compact and highly robust NIR spectrometer enables fast, accurate, and non-destructive quality control of milk and cheese products. The powerful yet very compact device is ideal for use in incoming goods, production, and outgoing goods.

The following parameters are pre-calibrated for products such as cheese, butter, whey cream, sweet whey concentrate, milk and mozzarella:

• Fat
• Protein
• Dry matter
• Fat in dry matter
• fat-free dry matter
• Salt
• pH value

Our team of experts will carry out further calibrations and adaptations to specific products for you at low cost. If laboratory analyses are required, these can be carried out in our accredited test laboratory for foodstuffs.