Milk and Cheese

Many dairy product applications need strict control of dry extract proportions in the process stream. Viscosity control provides constant monitoring of quality, increasing reliability in conditioning operations.

Benefits:

• Increase regularity & reliability in conditioning operations

• Avoid over proportion of dry extract (material savings)

• Simplify homogeneity

Principle concentration methods are evaporation at a very low pressure and separation in centrifugal machines with ultra-filtration. It is possible to automate these operations, and immediate, constant information on the dry extract proportion is required to pilot the process control. Viscosity measurements deliver dry extract information using the relation between these parameters with 4-20mA output directly from the process stream to the processor or the automat.

Melted Cheese

Perhaps the most important consideration for melted cheese is the final texture.
Optimal consistency is generally obtained by a controlled laminating operation. Changes in the consistency are immediately identified.

Viscosity control provides constant monitoring of quality, increasing reliability in conditioning operations.

Benefits:

• Constant inline quality control

• Increased regularity & reliability in conditioning operations

• Constant monitoring of process stream immediately after laminating valve for immediate consistency control