Standardisation

Types of cheese are often classified according to fat on dry basis, FDB. The fat content of the cheese milk must therefore be adjusted accordingly. For this reason, the protein and fat contents of the raw milk should be measured and the ration between them standardised to the required value. In-line or batch standardisation techniques are routinely used by cheese makers today.

The Tetra Alfast measures fat, solids-non-fat and protein via temperature compensated density transmitters and flow transmitters and allows for multiple ingredient blending if required. The Tetra Scherping Casein Fat Standardiser measures the casein level in the cheese milk using laser light scattering technology, and allows the cheese maker to standardise the casein/fat ratio in-line or on a cheese vat by vat basis.