Cream Cheese Production
APPLICATION - Measure the % Moisture Content of the Final Cream Cheese Product leaving the Separator.

DESCRIPTION - This is a Continuous Process with our system being used for Closed Loop Control and Visual Monitoring.

In the Final Step of the Cream Cheese Making Process, the Pre Mix Liquid of Whey, Water, and Cheese Solids is fed into Separators so that some of the Whey and Water can be removed.

BENEFITS - By controlling the Total Solids Content of the Final Cream Cheese Product, the Customer can save Money by producing a product, which has more moisture, but is still in Spec. Another way of selling more water.

QUALITY - The Final Product which is produced using an HK System for Control, has a much lower variability than if it was produced without Closed Loop Control. This lower variability allows for better control of the Separator and improved Production Efficiencies.

By using the HK Microwave System to Control the Final Cream Cheese Product, the Consistency of the Final Product is improved. This reduces the Variability of the Final Product and increases the Quality.

REPEATABILITY - +/- 0.2 % is possible with a very good Calibration Curve.
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