Norvegia is a popular Norwegian cheese enjoyed around the world. But have you ever wondered how it always tastes the same no matter where you buy it from? The answer lies in the complex interplay between raw materials, processing conditions, and quality control measures, all informed by data and collaboration.
Fresh cow's milk is collected from farms across Norway to make Norvegia cheese. The milk undergoes a series of processing steps, including pasteurization, coagulation, curd cutting, and pressing. The duration and temperature of each processing step significantly impacts the final product's quality, taste, and texture.
To ensure consistent quality, TINE SA, DigiFoods SFI, Nofima, and Intelecy collaborated to innovate and improve the cheese-making process. For example, the installation of a Near-Infrared (NIR) sensor on the production line has helped improve quality control measures, and the comprehensive dataset tracked raw materials, processing conditions, and quality control measures at every stage of the cheese-making process. Using Intelecy's no-code industrial AI platform, continuous data streams from sensors were analyzed to detect patterns and insights, for example temperatures and PH values, which helped optimize the process. The result is a cheese-making process that consistently produces high-quality Norvegia cheese that's enjoyed by millions of people around the world.
In conclusion, the consistent quality and taste of Norvegia cheese are the result of a complex interplay between raw materials, processing conditions, and quality control measures, all informed by data and collaboration. Read full article: Working to ensure Norvegia cheese always tastes the same - Nofima
We are proud to have been part of this project and would be happy to discuss how Intelecy no-code industrial platform can help optimize your dairy production.