Chr. Hansen enters into partnership with Rheolution Inc. on cheesemaking aids

The milk gel-cutting step is often the least controlled step in the cheesemaking process, but with the insights that this technology can derive, Chr. Hansen asserts that cheesemakers will know precisely the optimal time to cut the cheese curd at a controlled firmness. This will enable them to retain the greatest amount of protein and fat from the milk in their cheese, thus increasing the overall value generated from the milk processed.

 

“Rheolution has chosen Chr. Hansen as its strategic sales partner because of the perfect synergy between the core expertise of the two companies,” says Anis Hadj Henni, CEO, Rheolution Inc. “Rheolution delivers high-quality process control instruments and technical support to monitor the coagulation of milk. Chr. Hansen, as a recognized leader in the culture and enzyme industry with a strong focus on innovation, brings valuable expertise on cheese making technology and a global commercialization network.”

 

“Together, we look forward to improving the quality and yield of cheese and fresh fermented products,” Henni adds. “We also hope to benefit the environment by minimizing food waste in the dairy industry.”

 

Chr. Hansen has announced that the new partnership doesn’t only expand its product portfolio, which already includes top of the line coagulants, cheese cultures and tests, to include real-time data analysis tools. It also strengthens the company’s role as the go-to solutions provider for cheese producers worldwide.

 

“Our partnership with Rheolution brings us one step closer to the practical use of digitalization to optimize the coagulation in the cheese vat. I am convinced that partnering with Rheolution brings innovative expertise and concrete data processing excellence to the table, and jointly we will make CoaguSens the reference technology for the dairy industry and further develop the analytical applications of the products,” says Soeren Herskind, Vice President, Cheese, Chr. Hansen.

 

CoaguSens and ElastoSens are already up and running for cheese producers throughout the US, Canada, and Europe. Chr. Hansen expects to further develop these markets and continue to grow reach globally.

 

“The products are convenient and require very little time to get up and running. We like to refer to them as data-driven aids to the art of cheesemaking – and they come with Chr. Hansen's first-rate service and renowned application assistance on the spot,” concludes Herskind.

 

“Innovative response”

Chr. Hansen has described CoaguSens as follows:

 

• CoaguSens is an innovative response to the dairy industry’s need for better control over milk coagulation.

• It was designed with cheesemakers for cheesemakers.

• CoaguSens can be used to automate operations and collect at line production data. The collection and use of this data could reshape the dairy industry by increasing plant efficiency and product quality.

 

In other company news, Soeren Westh Lonning, CFO at Chr. Hansen, recently discussed the company’s organic growth plans in a podcast interview with NutritionInsight’s sister website FoodIngredientsFirst.