OFF-THE-SHELF / FOOD
Quality control from vat to wheel
A handheld NIR device with a validated model for Parmesan and Mozzarella today, measuring fat, protein and moisture in seconds. Every other variety gets a calibration built around your own samples.
THE SOLUTION
Two validated cheeses, and a path to any other
Parmesan and Mozzarella run on a pre-trained model out of the box. For gouda, cheddar, feta, ricotta or anything else you make, our chemometrics team builds a calibration around your own samples.
Parmesan & Mozzarella, ready now
Both run on a validated model, out of the box. No calibration project needed to get started.
No sample preparation
Scan the paste, a cut face or the curd directly. Nothing to grate or extract first.
Instant results
Bluetooth-paired to the NIRStudio app. Fat, protein and moisture on screen in seconds.
Custom-built for every other variety
Gouda, cheddar, feta, ricotta and beyond: our chemometrics team calibrates a model around your own reference samples.
ONE SOLUTION, EVERY STAGE
Compositional control from vat to wheel
A single handheld device replaces fixed lab instruments and slow wet chemistry with an instant, portable answer, from the vat to the finished wheel.
01. Production and vat
Track fat and moisture as curd forms and is pressed, to hit target composition before the wheel ever reaches the ripening room.
02. Ripening and aging
Follow moisture loss and fat-in-dry-matter as the cheese ages, catching drift from spec before a batch is too far gone to correct.
03. Final product QC
Verify label claims (fat, moisture, salt) and batch consistency across your range before it ships.
LIVE RESULTS
What NIRStudio measures on cheese
Parmesan and Mozzarella run on the ready-made model. Every other variety shown here is the kind of result a custom model delivers once it is built.
Mozzarella
Off-the-shelf
- Fat 22.4%
- Protein 18.1%
- Moisture 52.8%
Parmesan
Off-the-shelf
- Fat 28.4%
- Protein 33.5%
- Moisture 30.2%
Your variety
Custom build
- Fat / Moisture: spec match
- Protein: nominal
- Salt: nominal
- Batch consistency: consistent
READY TODAY, AND WHAT WE BUILD FOR YOU
Two cheeses off-the-shelf, any variety by custom build
Parmesan and Mozzarella are validated and ready to use. Everything else on your line gets a model built around your own samples.
Mozzarella
Off-the-shelf
Fresh, high-moisture cheese where fat and moisture drift quickly. Catch it at the vat, not after packaging.
- Fat
- Protein
- Moisture
Parmesan
Off-the-shelf
Long-aged, hard grana-style wheel. Follow fat and moisture loss over months of ripening, and verify label claims on the finished wheel.
- Fat
- Protein
- Moisture
Every other variety
Custom build
Gouda, cheddar, edam, feta, ricotta, brie and anything else you make: we calibrate a model around your own reference samples, the same process behind our multi-variety cheese builds.
- Fat
- Dry matter
- Protein
- Batch consistency
WHY IT MATTERS
A result while the wheel is still in the vat
A composition drift caught after weeks of ripening costs the whole batch, not just a data point. Real-time fat and moisture readings at the vat let you correct before pressing, and every scan is logged, building a consistency record across varieties, ripening rooms and shifts, not just a single pass or fail.
Day 1
Global model, ready to use
20 to 150
Samples for adjustment or custom build
1
Device, every stage of the make
HOW IT WORKS
Three steps, seconds to a result
Once your model is loaded, testing is this simple.
Click the image to play the video (2 min 37): quick scan vs. sample scan.
1. Connect
Pair the device with the NIRStudio app on your phone.
2. Scan
Place the device on the curd, paste or a cut face and press the button.
3. Result
See fat, moisture, protein and salt in the app, in seconds.
CUSTOMIZATION
A model built for your variety
Outside Parmesan and Mozzarella, our chemometrics team builds a calibration from your own reference samples, the same approach behind our largest multi-variety cheese calibration to date, spanning 26 varieties in a single build.
Step 1. Scan and send
Scan your sample with the device, and send the same sample to a lab for certified reference analysis.
Step 2. We build your model
We match your device scans to the lab results and build a calibration validated against them.
Step 3. Ready to use
Your model loads into the NIRStudio app, ready for your team to scan against, at intake or on the line.
FAQ
Questions we hear from cheesemakers
Which cheeses does the off-the-shelf model cover?
Parmesan and Mozzarella run on a validated model today. Any other variety, gouda, cheddar, feta, ricotta and beyond, is covered by a custom-built model calibrated to your own samples.
Do I need to prepare the sample first?
No. Scan the curd, the paste, or a cut face directly. Nothing to grate or extract first.
What does it take to get a model for our variety?
Our chemometrics team builds a calibration from your own reference samples. It is the same process behind our multi-variety cheese builds, see the Customization section above.
Does it work through the rind?
The device reads the surface it is placed against, so for rind-ripened wheels we typically scan a cut face or paste sample for the most accurate reading. We will confirm the right sampling point for your format.
What support is available?
Email, phone and video-call support, plus model updates as your recipes or suppliers change.
MORE OFF-THE-SHELF MODELS
Other validated models, ready today
FOOD
Olive & Olive Oil
Free fatty acid, peroxide value, polyphenols, and blend or origin checks.
FOOD
Meat & Meat Alternatives
Fat, protein and moisture from raw material to finished product, in seconds.
Tell us about your cheese range
Making Parmesan or Mozzarella? The off-the-shelf model is ready now. Making anything else? Send us a few samples and we will scope a custom calibration.