Researchers look to test new cheese production technology

CHEESE production processes are set to take a quantum leap forward, thanks to new sensor technologies jointly developed by research teams at Teagasc, UCD and the University of Kentucky.

These international food science collaborators are seeking industry partners to trial prototypes of the visible-NIR syneresis sensor and digital imaging systems which will facilitate remote and online monitoring of curd and whey separation processes.

This innovation could improve the consistency of cheese moisture content, enhance quality control and lengthen shelf life. This project could make Irish cheese manufacturing more profitable than its global competitors, giving Ireland’s international dairy reputation a huge boost.