Moisture measurement makes better cheese.

By measuring the moisture content of its cheese, Tuxford and Tebbut found a way to save thousands of pounds.

Tuxford and Tebbut manufactures Stilton in Melton Mowbray for the UK and European markets.
The moisture content of cheese is critical to its quality and determines how long it needs to mature. 

Better measurement of moisture can speed up the maturing process, reduce wastage and give better control of the finished product.

On-Machine Measurement, on behalf of the National Measurement System, helped Tuxford and Tebbut to trial a non-invasive infrared moisture measurement system, with the potential for annual savings of £15,000 and reduction in the amount of rejected cheese.

The system also measures fat and protein content. By taking three measurements with a single piece of equipment, cheese makers can test more of their product more often and at a lower cost. Tuxford and Tebbut now plans to purchase the equipment from NDC Infrared Engineering Ltd.


Quick facts

Measuring the moisture content of cheese is critical to determining its quality.

Better measurement can reduce wastage in the food industry.

Cheese makers Tuxford and Tebbut saw potential for £15,000 annual savings through better measurement of the moisture in its cheese,

Download the Case Study (72KB PDF format).

Image - Science Photo Library.