Cheese and dairy
FoodScan 2 Cheese: control of cheese and solid dairy products
In cheese and solid dairy products, an error in moisture, fat or salt quickly becomes a yield, taste, texture and labelling issue. That makes routine rapid analysis especially valuable.
What is controlled in cheese
Key parameters depend on the product: moisture, fat, protein, salt, total solids, solids-non-fat and calculated values. Correct matrix-specific calibration matters for different cheeses, butter, spreads, curd, yoghurt and other dairy products.
Composition plus colour and process stability
In the official FOSS approach, FoodScan 2 Dairy / Cheese can support not only composition control but also CIE L*a*b colour measurement. For cheese, this matters because small changes in moisture, salt, fat or colour quickly affect texture, yield, taste and batch repeatability.
Why rapid analysis matters
Rapid control helps detect deviation earlier, adjust the process, keep yield stable and avoid waiting for long reference methods at every production decision point.
FoodScan or NIRS
If the laboratory focuses on cheese and solid dairy products, FoodScan 2 Dairy / Cheese is convenient as a dedicated solution. If feed, grain, meat or a broader set of food matrices must also be covered, compare it with NIRS DS3 and additional calibration packages.
Standards and method confirmation
For NIR analysis of food matrices, ISO 12099 and GOST ISO 12099-2017 provide the methodological basis: calibration, suitability checks, repeatability control and connection with reference methods. For a plant, the practical point is simple: the instrument must be not only fast, but built into a clear laboratory procedure.
FAQ
FAQ
Is FoodScan 2 Dairy / Cheese only for cheese?+
No. It is considered for cheese and other solid or semi-solid dairy products such as butter, spreads, curd, yoghurt, skyr and related matrices when suitable calibrations are available.
Sources and documents