LactiWhey Whey Analyzer (Page & Pedersen)

The Page & Pederson LactiWhey Whey Analyzer provides a comprehensive composition profile of sweet or acid whey in less than one minute. It has three distinct channels that can be custom-calibrated to accommodate a variety of cheese or whey. The effective and efficient control of the cheese-making process is facilitated by the testing of whey composition at various critical points. Utilizing the LactiWhey to monitor whey composition can enhance the efficacy of curd cutting, reduce fat and protein losses, and guarantee consistent quality and yield optimization.

Process Monitoring: See what impact temperature and curd-cutting techniques have on the cheese. Real-time information opens opportunities to make subtle processing changes more efficiently.

Quality Control: Confirm that consistent composition binding is occurring during the cheese making process. Improved transparency in production allows implementation of changes in process and/or formulation that reduce losses of fat/protein in whey and optimize yields.

Whey Cream: Access the fat and protein content of whey from cheese-making to assist in making further processing decisions (including centrifugation for incorporation in other cheeses, ice cream or onward sale).

Whey Protein: Assay the protein content to confirm what volumes and quality of whey protein concentrate can be harvested.

Key Features

• Multiparameter: Fat, Protein, SNF & Total Solids, Density, Salts & Mineral, Lactose, pH
• Comes with 3 whey channels, allowing the user to fine tune the whey measurements to specific cheese
• Gain real-time feedback to gauge the effectiveness of curt cutting on a batch-by-batch basis
• Know what whey cream can be harvested
• Get insight into yield potential for comparison with actual yields to make corrections that will optimize outcomes and profitability
• Rapid Method: complete in about 60 seconds