Milk and Cream Butter Cheese Dairy Powders Yogurt    

Cheese - Analysis and Quality Control
We supply a wide range of analysis options for monitoring the quality and safety of finished cheese. Other analytical options allow the impact of temperature and curd-cutting techniques to be assessed.

DairyQuant   SpectraAlyzer Dairy   LactoScope Cheese Application
DairyQuant   SpectraAlyzer Food   LactoScope Cheese Application

Measures samples in rotating Teflon, glass or plastic dishes providing rapid analysis of finished cheese. Easy to use and delivers reliable and consistent results.

Parameters - Moisture, Fat, Salt, pH and Fat in Dry Matter.


The ideal solution for routine analysis of major quality parameters providing quantitative analytical results within 45 seconds.

Parameters - Fat, Moisture Protein


An application to allow the LactoScope FTIR Advanced and LactoScope Filter C4+ model to analyse cheese to optimise the production process. Sample preparation is just 60 seconds.

Parameters - Fat, Protein, Salt, Moisture and pH.

FoodLab   BacTrac 4300   AMP 6000
FoodLab   BacTrac 4300   BacTrac 4300

Fast, simple and reliable analysis system. Pre-programmed tests are easily selected and the system does not require specific training.

Parameters - Chloride and Lactic Acid.


Rapid, automatic detection and enumeration of micro-organisms. Simple sample preparation and no manual plate handling.

Parameters - TVC in Cheese and E. coli in Soft Cheese.


Automated platform for determining the number of microbes on microtiter plates.

Parameters - Clostridia, TVC

pH Test Kit        
pH Test Kit        

Measure the pH of cheese at different stages of the cheese making process to assist with product quality, safety and shelf life.

Parameters - pH.