More Efficient and Consistent Cheese Production

While the snow continues to fall in the U.S. upper Midwest, the cheese producers will be gathering next week at the International Cheese Tech Expo. More than:

…3,500 cheese industry leaders, suppliers, marketers and more will gather to share information about the latest in cheese technology, new products, whey opportunities, product safety, marketing and additional issues affecting our industry.

Emerson's Vince Massey

As consumers, our taste preferences are prompting a greater demand for cultured, hybrid and organic dairy products. Greater flexibility is required by cheese makers as well as the need to be more efficient in reducing waste in processing and utilities usage.

Emerson’s Vince Massey described how by applying measurements and control along the cheese- and processed cheese-making process can help to reduce product waste, increase throughput and improve overall quality of the cheese.

Some of the key instrumentation and controls include:

Emerson Dairy Production Technologies

The production of cheese has come a long way and become more efficient by reducing product waste, increasing production throughput and improving the overall quality and consistency using ever-advancing automation and control technology.

If you’ll be in Milwaukee next week at the 2018 International Cheese Technology Expo, visit the Emerson team in booth 1709 to discuss how these technologies can improve your business performance.

Emerson boot 1709 at 2018 International Cheese Technology Expo

Posted Friday, April 13th, 2018 under Food & Beverage.


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