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   FoodLab   InSight Pro
DairyQuant   FoodLab   QPApowder

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.


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.


Latest generation online NIR analyser with exceptional spectral performance for optimising production processes and reducing waste.


BacTrac 4300   AMP 6000   pH Test Kit
BacTrac 4300   BacTrac 4300   pH Test Kit

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


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

Parameters - pH.

LactoScope Cheese Application        
LactoScope Cheese Application        

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.