FOSS · Cheese and solid dairy-product analysis
FoodScan™ 2 Dairy / Cheese
An NIR analyser for cheese, butter, spreads, yoghurt, skyr, and other solid or semi-solid dairy products. It helps verify recipe and specification compliance, manage yield, and maintain consistent quality between batches.
Best suited for
Cheese and dairy plants producing butter, spreads, and cultured products
Capabilities and controlled parameters
- NIR spectroscopy (GOST ISO 12099-2017, AOAC 2007.04)
- Fat, moisture, protein, salt, calculated solids-non-fat, and total solids
- Optional PLS calibrations for saturated fatty acids in cheese and pH in fermented products
- CIE L*a*b colour measurement alongside compositional analysis
- NIR transmission measures a larger share of the sample and reduces dependence on sample preparation
- Typical analysis time is approximately 15–25 seconds depending on cup size
FOSS
Go deeper
A selection of materials to understand the method, compare instruments and choose the right lab configuration.
LabLog
Implementation considerations
The final configuration depends on sample types, parameter ranges, throughput, accuracy requirements, and existing reference methods. Before proposing equipment, LabLog clarifies these factors and defines the supply scope, training, and method-verification plan.
How LabLog supports the project
- 01Capture requirements and compare suitable methods
- 02Configure the instrument, calibrations, and consumables
- 03Arrange official supply and commissioning
- 04Train operators in sample preparation and daily operation
- 05Provide service communication and repeat consumable supply