In cheese production, knowing exactly when to cut the curd is one of the most critical decisions a cheesemaker makes. Cut too early or too late and you lose yield, compromise texture, and sacrifice consistency — batch after batch.
CoaguTrack® takes the guesswork out of that decision. Powered by the Rheonics SRV inline viscosity sensor installed directly in the cheese vat, it continuously tracks curd firmness in real time and automatically identifies the optimal cutting point for every batch. No bypass lines, no manual checks, no operator-dependent judgment calls.
Built around a factory-calibrated firmness sensor that requires no recalibration during its lifetime, CoaguTrack delivers exceptional batch-to-batch consistency, reduces setup time, and enables automatic cutting time control. The system supports 3-A and EHEDG hygienic certifications, making it fully compatible with food-grade production environments. Over time, CoaguTrack learns your recipes and firmness thresholds, enabling full automation of the cutting decision.
Stop by our booth to see CoaguTrack in action and find out how real-time coagulation monitoring can improve your yield, reduce waste, and bring a new level of precision to your cheese-making process.
