Real-Time Milk Classification Service
A breakthrough solution for enhancing milk value and significantly improving cheese production and yields.
AfiMilk MCS facilitates milk supply chain optimization, provides higher value to milk processors and allows premium prices to farmers.
★ Up to 15% more cheese from the same milk volume
★ Cheese yield improvement is mostly achieved by significantly higher protein efficiency
★ Milk is classified in real time during milking and diverted to two different tanks according to its coagulation potential, one with milk optimized for cheese production and the other with quality milk for other dairy products
★ Based on Afimilk's patented on-line optical analysis and milk channeling
AfiMilk MCS incorporates Afimilk’s advanced farm milk sensors:
★ AfiLab – optical online analysis
This real-time, optical milk-component analyzer measures fat, protein, lactose, coagulation properties, and other key characteristics. AfiLab analyzes each pulse of milk from the milk meter for each cow during each milking session
★ AfiMilk Milking Point Controller - real-time channeling
This milk meter activates a specialized valve during milking. The valve diverts and channels milk to different tanks by its coagulation properties and other criteria.
Operation & Management Service
A cloud-based service for managing the milk classification operation
★ Optimizes milk channeling for all the dairy farms that are separating milk (based on actual yields from previous days)
★ Allows changes in the proportions of the classified milk, according to the milk processor’s needs
★ Calculates thresholds for milk separation for each individual dairy farm based on performance history
Value & Benefits
★ Tremendous increase in cheese-vat production yields (up to 15%), with higher protein efficiency (up to 11%)
★ Shorter clotting time (20%)
★ Enhanced use of equipment (CAPEX savings)
★ Reduced energy consumption, labor, and other variable production costs
★ Reduced amount of whey to recycle or dispose of
★ Longer milk pre-processing storage time (up to 72 hours in some cases)
★ Fewer cows required to produce the same amount of cheese at the dairy for reduced daily feed consumption, quantified environmental impact, and reduced amounts of water and detergent
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