Dairy Technology

Cheese vat
pH value and temperature control
in the cheese vat
The pH value and temperature in the
cheese vat have to be controlled and
recorded. The two measurement variables are parameters for the later quality
of the cheese and determine the steps
of the process that are to follow. For example, the duration of the stirring period
depends on the required level of acidity.
The temperature/time diagram is determined by the method of heating and
the variety of cheese. The combination
of a hygienic temperature probe and the
JUMO dTRON compact controller allows
fast temperature recording and optimized control. This also makes it possible
to save energy, as unnecessarily long
switching and heating periods are avoided.