Experiences: eGazta, sensors applied to cheesemaking

Application of sensors to cheesemaking processes with a monitor that displays the most relevant information from the sensors for automated decision-making. Sensors will be implemented in the following preparation stages:

• Monitoring the litres dumped in the vat with the volume flow metre, to corroborate the measurement displayed from the storage chamber of the collected milk. This measurement is important since the amount of ferment and curdling agent to be added depends on it, as well as the estimate of kilos of cheese that will be made.
• Measurement of fatty matter in raw milk
• In the vat: supervision and constant log of temperature and pH in the raw milk to determine when to add the ferments and curdling agent.
• Once the curdling agent has been added, through a density sensor, the moment cutting begins is supervised, based on the density of the mixture.
• After the cutting process, and now in the pressure phase, the pressure of each one of the rows in the press is supervised, both in the first and in the last cheese.
• In the chamber, due to humidity variability, temperature and humidity sensors are placed to supervise the different batches, based on the location of each batch within the chamber.

The project’s objectives are:

• To facilitate day-to-day work for small cheese producers.
• To automate basic processes.
• Storage and study of basic parameters of the process for ongoing product improvement and production estimations.

Supervision over stored batches, guaranteeing their condition.