Achieving Mass Balance in Cheese Production

In a dairy plant, cream is the most valuable asset and goes through many processes to get to its final ripened cheese form. Once raw milk is received and stored, it goes through a pasteurization process from where it moves on to a standardization and filtering zone. As it moves through standardization, ingredients such as fat or low-fat cream get added and then bacteria is removed. In coagulation, rennet and fermenting microorganisms get added. Tracking the mass of milk as it moves through these different steps is important to quickly identify areas of inefficiency or loss. The Micro Motion H-Series Flow Meter and 1600 Transmitter with Power-over-Ethernet are successfully used today across hygienic applications to measure and ensure mass balance across a plant. This solution can output mass flow, density, and temperature all while seamlessly integrating into a PLC using EtherNet/IP. Learn why mass balance determination is ideal to maximize efficiency in cheese manufacturing.