Case Studies - Cream Cheese

Cream Cheese Manufacturer Cuts Moisture Testing from Hours to Seconds

Highlights:

Integration of new Q5I analyzer, process controller and control valve
Moisture testing reduced from hours to seconds
70% decrease in product variations
Tighter moisture set points

Situation:

A cream cheese manufacturer relied on oven bake tests to determine moisture content during production and regulated levels by manually controlling the addition of whey cream into the process.

Although tests were highly accurate, each one took as long as five hours. This time delay left the plant little opportunity for process improvement.

Improvement:

ESE’s control engineers devised a plan that included the Q5I in-line nirt product analyzer, new process controls and an automated whey cream control valve. The Q5I would provide continuous sample data to the process controller which would vary the addition of whey cream by means of the automated control valve.

Result:

The Q5I analyzer was installed and calibrated by using known results from the oven bake equipment. Because of this, the Q5I was able to return highly accurate readings in as fast as five seconds instead of five hours!

Transitioning to the Q5I system has lead to incredible improvements for the manufacturer, including the ability to control moisture by making process adjustments on the fly, tighten moisture set points and reduce product variations by nearly 70%.

After working with ESE’s control engineering team, the client’s investment in the Q5I in-line nirt product analyzer and associated controls paid for itself in just 13 months by providing superior moisture control.

So Fast. So Easy. So Reliable.

See why so many dairy processors are turning to ESE’s engineering consultants to meet their automation needs … and how the Q5I in-line analyzer can impact your day-to-day operations and significantly improve your plant efficiency.

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