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  • State-of-the-art FT-NIR Analyser
  • Long term calibration stability
  • No reagents required
  • Maintenance free

Achieving quick stability after churn start-up and cream silo change can be accomplished using salt and moisture measurements from the Quant analyser.

Measure salt in cheese curd accurately and consistently along with fat, moisture and protein.

Rapid and accurate analysis of protein for standardisation and moisture for yield. The Quant’s versatility also makes it ideal for final product release enabling you to have different channels for customer specifications to ensure compliance and traceability.

“The Quant is highly suitable for process testing and not just for use in a laboratory, with sample prep time to results in just minutes. No reagents, no mess, just results. The accuracy and stability of the instrument calibrations give us reliable results, needing only relatively few reference cross checks to ensure ongoing validation of the results accuracy.
A driving choice for the Quant for me, was the ability of it to measure salt in cheese curd accurately and consistently. We accurately measure salt (to 2 d.p.), fat, moisture and protein, it’s good to hand over to process operators for real time, line side sample measurement of our curd production.”
Martyn Allcorn FIFST, Technical Manager, Barbers Cheesemakers

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