FoodScan 2 Cheese: control of cheese and solid dairy products

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.

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.

Rapid control helps detect deviation earlier, adjust the process, keep yield stable and avoid waiting for long reference methods at every production decision point.

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.

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.

FoodScan 2 Dairy supports cheese, butter, spreads and fermented products with suitable calibrations. Curd, young cheese and mature cheese are not automatically one matrix: structure and moisture and salt distribution change during processing.

Standardise sampling and preparation for every control point. Minimal preparation of certain irregular samples speeds up testing, but batch representativeness still depends on the sampling plan.

Official calibration packages cover fat, moisture, protein, salt, total solids and calculated values; confirm availability for the selected configuration. CIE L*a*b* colour measurement can monitor appearance consistency alongside composition.

A result must lead to a process action: adjustment of syneresis, salting, formulation or process time. The plant defines limits by product and verified method.

Before routine release, select samples across the working range: recipes, seasons, moisture, fat and maturation stages. Compare them with accepted reference methods, assess bias and repeatability, then define controls and verification frequency.

A new cheese type or process change cannot rely on a similar product name alone. Confirm calibration suitability first.