A Revolution for Cheesemakers
- marketing996583
- Mar 24
- 3 min read
Why Measuring Milk Coagulation Is Essential in Cheesemaking

Milk coagulation is one of the most critical stages in cheese production. Identifying the optimal cutting time directly impacts:
cheese yield
solids retention
curd quality
consistency between vats
reduction of losses (components)
Traditionally, cheesemakers rely on experience, visual observation, and manual tests. However, these methods can vary depending on operators, milk types, and production conditions.
To address this challenge, Qualtech, in partnership with Bliq Photonics, developed the CS-550 coagulation probe, a cutting-edge optical technology that enables real-time, non-contact, in-line measurement of casein aggregation.
What is the CS-550 Coagulation Probe?
The CS-550 is an in-tank optical sensor designed to analyze coagulation directly inside the cheese vat without disturbing the curd.
The system is:
sampling-free
calibration-free
CIPable (Clean-in-Place)
compliant with 3-A sanitary standards (certification pending)
It continuously generates a coagulation curve, allowing operators to precisely identify:
identify the golden batch
the coagulation time
the optimal cutting point based on the recipe

How Does the CS-550 Sensor Work?
The technology at the core of the CS-550 relies on two key innovations.
1. Patented Hilo Optical Technology
Hilo combines two distinct illumination methods to improve image quality and isolate relevant casein structures.
2. Smart Image Processing
The SPARQ processing system analyzes:
diffraction patterns generated by the laser
the density and organization of casein structures
the evolution of gel formation over time
This provides reliable, precise, and reproducible data, independent of milk variability.
Real-Time Data for Maximum Precision
The CS-550 provides a continuous gelation curve, illustrating the evolution of casein aggregation:
Beginning: caseins freely suspended
Progression: protein network formation
Apex: complete aggregation
Optimal cutting time determined
This allows cheesemakers to make data-driven process decisions.
Key Benefits for Cheese Plants
The CS-550 sensor delivers major advantages to the cheese industry.
1. Elimination of Manual Tests
No more sampling or disturbing the curd.
2. Fully Automated Cutting
The sensor can communicate directly with the PLC to automatically trigger the next steps in the process.
3. Improved Solids Retention
Accurate cutting timing increases recovery of proteins and fats.
4. Reduced Fine Losses in Whey
By avoiding cutting too early or too late.
5. Standardization Between Vats
Ideal for plants seeking consistent and repeatable quality.
6. Early Detection of Process Anomalies
A key tool to reduce downtime and improve batch quality.
7. Data Available Throughout the Plant
Through full integration with Spark IoT:
historical data tracking
alarms
real-time trends
automated reports
Simple and Hygienic Installation
The sensor is designed for fast and easy installation:
Direct tank mounting (NA connect)
Hygienic design compliant with 3-A standards
Materials: 316 stainless steel and borosilicate glass window
Operating temperature range: 4°C to 85°C
It integrates easily with existing infrastructures (4-20 mA, Ethernet/IP, M12 I/O), making it compatible with most cheese plants.

Why Choose an Optical Coagulation Sensor?
Because it allows cheesemakers to:
improve process reliability
reduce human variability
improve cheese quality
optimize every liter of milk
increase plant profitability
reduce production errors by detecting anomalies early
The optical technology used in the CS-550 originates from the biomedical field, a sector known for its extremely high precision standards.
A Must-Have for Modern Cheese Plants
The CS-550 is not just a sensor, it is a process optimization tool.
At a time when cheese plants must:
increase efficiency
reduce losses
ensure consistent product quality
automate production processes
the CS-550 coagulation probe stands out as one of the most precise, reliable, and innovative solutions available on the market.



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