Real Time At-Line Coagulation Measurement Instrumentation System
Traditionally the critical decision to cut the cheese coagulum (cheese gel formed after renneting) is made by the Cheesemaker at a cheese production facility. The firmness of the cheese gel at cut time is a critical process parameter that impacts the yield of the batch. The ability to accurately determine the optimum gel firmness to “cut the curd” at has been a desire of many medium and large cheesemaking companies for some time. Current ways to automate this process do not directly measure the curd properties and are therefore not as accurate or as repeatable as the Cheesemaking market desires.