Perfect fresh cheese with the in-line, sanitary viscometer from Sofraser

For the leaders in the fresh cheese dairy industry, excellence is obtained by perfectly monitoring the quality after curd homogenization in real time.

Challenges in fresh cheese production

Fresh cheeses are produced using curdled and drained milk with few other operations. The details of the recipes and the know-how of each producer, as well as the dry matter and fat content and the final flavouring component make the difference between many brands.

The production of dairy products requires strict control of the dry matter content. The accuracy of this measurement avoids overdosing of dry extract. The saving of material ensures regular operation of the automatic packaging machines and the constant texture of the final product. And finally, also for a constant quality that leads to satisfied consumers.

This sanitary, real-time viscometer is the solution

Sofraser, inventor of the (vibrating) viscosity meter with resonance frequency, developed the sanitary MIVI viscosity meter. It was precisely through the know-how of environments in the food and beverage industry that the MIVI viscosity meter became a success in these sectors, and in particular in the dairy industry. After all, there is a known relationship between dry extract and viscosity for many products.

Want to know more about Sofraser's in-line viscometer?

Download the product information here or contact Inventech product managers.