Things are really getting cheesy at BUCHI.

When prodded, I suppose many at BUCHI would agree that some of the cheesiest members of the team belong to the NIR group.

Maybe that’s something to be proud of!

More cheese, please!

Cheese is delicious, after all. With a global market of around $100 Billion USD, I think there is a general agreement on the matter.

There are many ways to consume cheese, of course. Processed cheese products like fondue have their place on the cheese continuum, particular around special events like graduation parties and weddings that seem to dominate our summer calendars.

Manufacturing processed cheese products like fondue is a complex task, with special emphasis on key quality parameters like total solids and fat content.

These products are typically produced by blending one or more shredded natural cheeses with additional ingredients, such as: emulsifying salts, condiments, flavors and other goodies. This mixture is then heated and sheared until a homogeneous molten mass is obtained which can be poured into heart- or graduation-capped shaped molds or other shapes for future devouring.

In order to consistently deliver the same great-tasting product, real-time control of key quality attributes is a must. Monitoring total solids content, fat, salt, pH, homogeneity and more during a blend can allow for real-time process adjustments to meet all of the quality targets and avoid having to rework a batch. The end result: tasty cheese products (read: make money) and improved manufacturing efficiency (read: save money).

While traditional laboratory methods exist for determining the quality parameters, issues with representative sampling and the method collection times are rate-limiting.

Want to learn more? Contact Us and request Short Note #357, or ask to speak with an Applications Specialist to learn more about how you can implement NIR for better process control in cheese manufacturing.

You can also visit our NIR-Online Solutions page to learn more.

If cheese quality is on your mind, but an on-line solution isn’t a good fit, BUCHI also has milk & dairy solutions for our off-line and at-line NIR. You can use our NIR Applications Finder on-line tool to configure the perfect NIR solution for you. Choose your industry and products, then get a full listing of available pre-calibrated applications, plus a quote.

Among our pre-calibrated parameters, you’ll find: dry matter, moisture, fat, protein, lactose, fatty acids, total sugar, ash and more.

Use our new NIR Application Finder to get the latest in Pre-Calibrated Solutions for your industry.

Interested in an application that isn’t listed? Fear not! We have a team of Application Scientists at the ready. Reach them using our Application Support Request Form .

If you’re looking for the full gamut of our published cheese & dairy applications, check out the BUCHI Application Finder. You’ll find methods related to:

  • Extraction
  • Spray Drying
  • Kjeldahl for protein determination
  • Near-infrared spectroscopy

Stay cheesy, my friends!

Next at bat: BUCHI @ PROCESS EXPO

Summer might be coming to a close, but our PROCESS EXPO pre-game is just heating up!

HOF Weekend 1957 Game_action_no acc #_CSU

The global food equipment and technology show PROCESS EXPO is being held in Chicago, home of the defending World Series Champions. You can catch us there September 19-22. In the spirit of the game and in anticipation for the Fall Pennant Races, the BUCHI Booth will be hosting a Wii Sports Home Run Derby competition! Be sure to stop by and take a swing for a chance to win some swag.

While you wait to step up to the plate, check out the NIR-Online, our in-line near-infrared sensor that will help you hit a Grand Slam in process control!

Not into baseball? BUCHI has something for you industry, including classical Kjeldahl reference methods and near-infrared spectroscopy (NIRS) for food analysis, in addition to spray-drying, encapsulation and freeze-drying.

Looking for a way around those long QC queues? Check out our NIRSolutions for the PROCESS EXPO industry sectors: 

Confectionery, Baking and Snack

We already blogged about some of the sweet stuff BUCHI can do in the chocolate industry, but our products can provide quantitative measurements for much more:

  • Whole & ground cereals (e.g. wheat, semolina, barley, rice, corn/maize)
  • Hulls & bran
  • Oil seed meals
  • Fats & oils (e.g. vegetable oils and animal fats)
  • Egg &  milk derivatives (e.g. egg powder, liquid egg, milk powder)
  • Dry pasta & noodles
  • Ready-meals (e.g. lasagna, frozen pizza)
  • Confectionary (e.g. chocolate, cocoa & derivatives)

Meat, Poultry and Seafood

Protein builds muscle, and BUCHI has flexed some muscles in the QC of many meats and meat products, including:

  • Animal meat (e.g. beef, pork, turkey, wild animals)
  • Fish meat
  • Sausage
  • Animal flour
  • Fish meal
  • Pig adipose tissue

Dairy

Our BUCHI NIR products are used to make sure that the stuff that goes into milk and milk products are in-spec, including:

  • Milk
  • Yogurt and fresh cheese
  • Hard, semi-hard and soft cheese
  • Processed cheese
  • Butter
  • Milk creams
  • Milk powders

Frozen and Prepared Foods

When you don’t have time to cook or time for long lab turn-around times, BUCHI NIR has methods developed for:

  • Dry pasta/noodles
  • Ready-meals (e.g. lasagna, meat pie, meat & fish ready noodles, frozen pizza)

Beverage

Drink up! BUCHI NIR can be used for quality control of beverages:

  • Distillers grains
  • Milk powders
  • Chocolate (e.g. cocoa & derivatives)

Getting hungry for more information?

Check out our Application Finder on the BUCHI website or Contact us to talk about your specific application needs.