agroalimentaire

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In-line milk test makes cheese processing more consistent at Valley Queen

There is nothing like a good start when it comes to dairy processing. Get the fat and protein ratio of milk flowing into the process right and it becomes easier to control the whole process downstream. Until recently, the job of checking the milk characteristics has been done by bench-top analytical instruments, typically with a measurement once or twice an hour. But, as Valley Queen cheese plant manager, Nathan Bass, explains in this video, a lot can happen with the milk composition flowing into the cheese vats in those 30 minutes.