FluorLite®-MC Sensor

Traditional systems measure only coagulation speed. FluorLite adds a second signal that identifies the exact flocculation point when gel firming begins. By combining these two parameters, the sensor predicts cutting time at the precise gel firmness set by the recipe. The system automatically adjusts for milk protein variation, changes in temperature or pH, enzyme reactivity, and calcium levels.

Since its introduction in 2020, FluorLite has established itself in commercial cheese plants as a durable and accurate tool. It has no moving parts, requires no consumables, and is fully CIP cleanable. The sensor mounts through the same ferrule as CoAguLite, making upgrades easy for plants already using optical monitoring.

The sensor sends ultraviolet and infrared light into the milk through a sapphire window. As coagulation progresses, the infrared signal increases while the fluorescent signal drops sharply at flocculation. These two curves define time parameters known as R2 and F2. Together with simple recipe calibration factors, they feed into the cutting time prediction equation. The result is an accurate countdown to the cut point for each batch, tailored to the plant’s specifications.

The FluorLite interface shows a live graph of coagulation with a countdown to cutting time. Operators receive alerts for abnormal vats, confirmation of enzyme addition, and assistance with calibration. The system also adapts to enzyme reactivity changes, making process adjustments seamless.

Key benefits

• Control of both cutting time and gel firmness
• Reliable prediction and live countdown
• Better moisture control and reduced whey fat losses
• Automatic response to milk and enzyme variations
• Easy installation and cleaning with sanitary design