Products
CoAguLite
The CoAguLite Cutting Time Control Technology was introduced in 1993 to commercialize an optical technology for automating the cutting time selection in cheese making. The performance consistency of the technology results from the use of the latest optical technology, a robust sensor design, and employment of fundamental principles of chemical reaction kinetics.
FluorLite-MC
FluorLite-MC cutting time control technology uses infrared and fluorescence measurements to provide the most advanced process control available for monitoring and controlling the milk coagulation step in cheesemaking by providing control of the cutting time setpoint and desired gel firmness.
FluorLite-LX
An inline sensor measuring “true” protein in dairy permeates with the use of tryptophan fluorescence which ignores non-protein nitrogen. A novel innovation automatically corrects measurement for the light-extinction effect of solids in whey permeate. Standard 4-20mA output calibration is scaled 0 – 0.1% protein. Other calibration ranges are available. Effective up to 10% solids.
FluorLite Protein Meter
A laboratory or At-line version of the FluorLite-LX sensor quickly and easily measures permeate protein content without additional consumables. Measures up to 0.5% protein with a 0.001% readability. A standard 2-ounce (50mL) sample can be measured in as little as 10 seconds (up to 40 seconds).