Aimed at cheesemakers, the products offer real-time analytics of the milk coagulation process. In real time and near the vats, they measure the flocculation point (where solid particles are separated from the liquid), milk gel firmness, and the speed of coagulation.
The milk gel-cutting step is often the least controlled step in the cheese making process, but with the insights that this technology can derive, Chr. Hansen said cheesemakers will know precisely the optimal time to cut the cheese curd at a controlled firmness.
This will enable retention of the greatest amount of protein and fat from the milk in their cheese, thus increasing the overall value generated from the milk processed.
Minimizing food waste
Anis Hadj Henni, CEO, Rheolution, said Rheolution delivers process control instruments and technical support to monitor the coagulation of milk, while Chr. Hansen brings expertise on cheese making technology and a global commercialization network.
“Together, we look forward to improving the quality and yield of cheese and fresh fermented products. We also hope to benefit the environment by minimizing food waste in the dairy industry,” Henni said.
Soeren Herskind, vice president, cheese, Chr. Hansen, said the partnership with Rheolution brings Chr. Hansen one step closer to the practical use of digitalization to optimize the coagulation in the cheese vat.
“Jointly we will make CoaguSens the reference technology for the dairy industry and further develop the analytical applications of the products,” Herskind said.
CoaguSens and ElastoSens are already available for cheese producers throughout the US, Canada, and Europe. Chr. Hansen expects to further develop these markets and continue to grow reach globally.
“The products are convenient and require very little time to get up and running. We like to refer to them as data driven aids to the art of cheese making,” Herskind added.