RICOTTA CHEESE PRODUCTION

APPLICATION - Measure the % Moisture of the Final Ricotta Cheese Product leaving the Press.

DESCRIPTION - This is a Continuous Process and we help to close the Loop.

In the Final Step of the Ricotta Cheese Making Process, the Ricotta Cheese is moved from Mixing/Fermenting Vessels to a Cheese Press. The Press removes excess water from the Ricotta Cheese Product before it is put into containers for shipment and sale.

BENEFITS - By controlling the Moisture Content of the Final Ricotta 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. The Customer produces several products with different Moisture Contents. These products vary in Cost and Quality. The Customer wants to have the kind of control, which allows for very tight control of the Moisture Content for the different products.

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 Final Press and an improvement in Production Efficiencies.
 
REPEATABILITY - +/- 0.2 %

MEASURING RANGE - 45% to 80% Moisture Content is Typical. The Measuring Range will vary as the type of Product varies. Special Low and High Fat Products have different Moisture Ranges.

HK EQUIPMENT - HK-1 WITH 3A Tuchenhagen In-Line
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