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Infrared Suspended Solids Sensor for Cheese Curd Cutting

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In the making of cheese a coagulant is added to the milk to coagulate the solids creating a curd. At an optimum point of coagulation, cutters are run through the cheese curd releasing whey. There are various ways the cut point is found, some quite sophisticated and some very simple. It can be challenging to get a repeatable cutting point from batch to batch therefore quality can vary resulting in waste and loss of solids.

Download the Cheese Curd Cutting Application Note here.

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Arjay Automation, Inc.
1178 East Cliff Road
Burnsville, MN 55337
Phone (800) 761-1749
Fax (612) 861-4292

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