Faster response, faster optimization. Polytec closes gaps in quality control at the cheese factory.

After curd cutting and the subsequent pressing of the cheese blocks, the customer had no way of determining the critical parameters, fat, salt content, and dry matter, required for further processing steps. The stage immediately after the cheese press and before entering the brine bath represents the final opportunity to inspect the raw cheese and make necessary adjustments to the recipe and composition.

Traditional selective batch testing and waiting times for laboratory analysis disrupt the entire manufacturing process, leaving operators unable to react promptly to fluctuations before further processing.

Cheese pressing & inspection: A non-contact NIR distance measuring head in a hygienic design was mounted directly above the conveyor belt at the exit of the cheese press. The system automatically determines the essential quality parameters for each individual batch without contacting the product.

Spot check measurements in the laboratory and time-consuming manual sampling procedures—which otherwise interrupt production—are completely eliminated. Faulty batches and variations in product properties are detected in real time before the cheese moves on to subsequent processing stages such as brine immersion and aging.

• Full batch control: Reliable monitoring and inspection of every single batch right after the cheese press.
• Rapid reaction times: Ability to detect parameter deviations immediately and correct them prior to further processing.
• Minimization of waste: Prevention of off-spec production, material waste, and costly product rejections.

We support agricultural and food-processing equipment manufacturers, integrators, and dairy plant operators in implementing spectroscopic inline analysis — from the initial feasibility study and customized optical head design to industrial integration.