Aimed at cheesemakers, Rheolution’s CoaguSens and ElastoSens products offer real-time analytics of the milk coagulation process. In real time and near the vats, they measure the flocculation point (where solid particles are separated from the liquid), the milk gel firmness, as well as the speed of coagulation.
The milk gel-cutting step is often the least controlled step in the cheesemaking process, but with the insights that this technology can derive, cheesemakers will know the optimal time to cut the cheese curd at a controlled firmness. This will enable them to retain the greatest amount of protein and fat from the milk in their cheese, increasing the overall value generated from the milk processed.
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