Though aspects of cheese making remain an art form, the benefits
of rapid measurement of fat and moisture are universal.
Working with the industry, NDC Infrared Engineering has
developed at-line measurements of these two key parameters using
its InfraLab non-contacting NIR based instrument.
Making both moisture and fat measurements simultaneously in less
than 10 seconds and logging data to file, the InfraLab
offers cheese makers the opportunity to introduce process
efficiencies and monitor these key parameters without the need for
time-consuming laboratory tests.
The dedicated InfraLab cheese analyzer can measure fat
and moisture in most types of hard and semi-hard cheeses,
including:
- Cheddar
- Edam
- Gouda
- Parmesan
- Colby
- Manchego
Moisture and fat measurements on cottage cheese and cream cheese
are also available.
To learn more about the InfraLab, click here.