Tuesday, July 23, 2019

Infrared Suspended Solids Sensor for Cheese Curd Cutting: Getting the Timing Right to Avoid Waste, Save Money

In the making of cheese a coagulant is added to the milk to coagulate the solids creating a curd. At an optimum point of coagulation, cutters are run through the cheese curd releasing whey. There are various ways the cut point is found, some quite sophisticated and some very simple. It can be challenging to get a repeatable cutting point from batch to batch therefore quality can vary resulting in waste and loss of solids.

Quadbeam Technologies manufactures a four beam ratio-metric infra-red, self compensating light attenuation sensor can accurately detect the change in the transmission of light through the curd. This technology can repeatedly identify a predetermined point for optimal cutting.  To read the full application note, visit the link below.

Arjay Automation, LLC
(800) 761-1749