Parmesan cheese and mozzarella cheese run on a validated model today. Any other variety, including gouda, cheddar, feta, ricotta and beyond, are covered by a custom-built model calibrated to your own samples.
CHEESE
Quality control from vat to wheel
Fat, protein and moisture in seconds with a ready-to-use model for Parmesan and Mozzarella, and a model built around your own samples for every other variety.
READY TODAY
Ready-to-use for parmesan and mozzarella
Both run on a validated model out of the box. Scan the curd, the paste or a cut face directly, with nothing to grate or extract first.
1
Mozzarella
Fresh, high-moisture cheese where fat and moisture drift quickly. Catch it at the vat, not after packaging.
Fat
Protein
Moisture
2
Parmesan
A long-aged, hard wheel. Follow moisture loss through ripening and verify label claims on the finished wheel.
Fat
Protein
Moisture
EXAMPLE RESULT
Parmesan_lot_311
Parmesan
Match 99%
28.4 %
Fat
Error ± 0.5%
Protein: 33.5%
Moisture: 30.2%
Example result. Values are illustrative; your parameters and thresholds are set during calibration.
CUSTOM MODELS
Every variety, built around your samples
Our largest cheese calibration so far spans 26 varieties in a single build. We use the same approach for the cheeses you make.
Semi-hard and hard
Breast, thigh and mechanically separated meat.
Fat
Protein
Moisture
and other parameters
Fresh and brined
Sausages, ham and cured products.
Protein
Collagen
Salt
Moisture
and other parameters
Your own variety
Brie, blue cheese, processed cheese or anything else on your line.
WHY IT MATTERS
Catch drift at the vat, not after ripening
A composition drift found after weeks of ripening costs the whole batch. Fat and moisture readings at the vat let you correct before pressing.
Every scan is logged, building a consistency record across varieties, ripening rooms and shifts.
HOW A MEASUREMENT WORKS
Three steps to a result
Whether your model comes from our library or was built on your samples, scanning works the same way.
1
Connect
Pair the device with the NIRStudio app on your phone.
2
Scan
Choose your model, place the device on the sample and press the button.
✓
Result
Read the result in the app. It is stored and synced to the web platform.
YOUR MODEL
How your model gets built
For varieties outside Parmesan and Mozzarella, it starts with real samples from your own production.
1
Scan and send
Scan each sample with the device and send the same sample to a lab for certified reference analysis.
2
We build your model
We match your scans to the reference results and build a calibration validated against them.
3
Ready to use
Your model loads into the NIRStudio app, ready for your team to scan against.
Adjusting the model usually takes 20 to 40 reference samples. A fully custom model is typically built from 50 to 150.
Frequently Asked Questions
No. Scan the curd, the paste, or a cut face directly. Nothing to grate or extract first.
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.
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.
Email, phone and video-call support, plus model updates as your formulations or suppliers change. Get in touch through our contact form.
FROM THE BLOG
Read more about food quality
Food Safety: The Future with NIR Technology
In today’s food safety era, Near Infrared (NIR) technology transforms how we ensure food quality and safety.
Navigating the Waters: Decoding the Intricacies of Water in NIR Spectroscopy
In today’s fast-paced world of scientific innovation, Near-Infrared (NIR) Spectroscopy has established itself as a vital tool across various sectors.
Understanding Regression: Theory to Real-World Use
Regression models turn an NIR spectrum into a number: fat in olives, moisture in meat, API content in a tablet. PCR, PLS, SVR and neural networks explained.
Tell us about your cheese
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.