Cream Cheese Production
APPLICATION - Measure the % Total Solids of the Whey and Water Solution, which has been removed from the Pre Mix.
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.
The customer would like to measure and control the % Total Solids of the Whey and Water being removed from the Final Product.
BENEFITS - 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 Final Separator and an improvement in Production Efficiencies.
QUALITY - 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 %
MEASURING RANGE - 2.0% to 90%
HK EQUIPMENT - HK-1 with a Tuchenhagen 3A In-Line
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