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Caseus Pro™ » FAQ

Caseus Pro™ Least Cost Formulation software

Accurately and efficiently measure intact casein of natural cheese ingredients

General Frequently Asked Questions

Below is a list of questions we are frequently asked about Caseus Pro™.

We hope they are helpful to you. If you cannot find your question below or have any further questions, please contact the Caseus Pro™ expert Andrew Henderson.

How does Caseus Pro™ help us to identify cost saving ingredients?

By calculating the cost of theoretical formulations with the new ingredients.

One Caseus Pro™ customer found significant savings were achievable by adding casein to their formulation. The high protein content of casein allows Caseus Pro™ to add it in very small quantities to substitute a much larger volume of cheese.

To explain further: 1kg of Casein might cost $8 and provide 950g of protein while 1kg of cheese might cost $5 and provide approximately 250g of protein. Hence the protein in cheese is comparatively very expensive so ideally you would only add enough cheese for flavour and labelling requirements. Casein or other high protein powders can be used to provide protein and functionality at a lower cost, where your regulations allow.

How long until we see benefits from using Caseus Pro™?

Right away - basically from the first day you formulate with it (which is generally Day 2 onsite).

Day to day consistency will be the immediate benefit. This translates into steady protein and moisture levels that can then be optimised to further reduce costs.

Many of the benefits especially around optimising composition will increase over time.

The performance tracking software allows your team to continuously monitor performance and identify improvement opportunities. Gold Peg will work with you during and after your trial to review the results and set achievable 6 monthly performance targets.

One of our customers saw a 4% reduction in protein over the course of their trial.

How long into the trial can we start using Caseus Pro™ to formulate?

Caseus Pro™ will be ready to formulate with by Day 2

The objectives of Day 1 include; site inductions, presentation to introduce the trial objectives and timeline to the formulators and production staff, and to complete the installation and testing of Caseus Pro™ ready for use the next day.

How quickly can we get Caseus Pro™ installed?

Subject to availability, we can install Caseus Pro™ on your site in as little as 2-6 weeks.

The preparation time depends on whether you require a FoodScan and whether you would like to make any customisations to the software or production reports.

To reserve your preferred trial dates please contact Andrew Henderson.

We already use formulation software that optimises Protein and Moisture, how is it that Caseus Pro™ optimises this further?

Caseus Pro™ can accurately optimise the ‘functional protein’ (intact casein) content so that you no longer need a ‘protein buffer’ in your formulations. This is because Caseus Pro™ can measure the functional protein value (not estimate).

When the minimum protein and maximum moisture targets are set, by nature they include a buffer to allow for variations in functional protein. E.g. A total protein content of 16.5% might provide sufficient functionality 70% of the time. However, to ensure sufficient functionality 100% of the time, you may need to increase total protein to 17.5%. With Caseus Pro™ you can control the functional protein content of your formulations allowing you to reduce the total protein, perhaps back down to 16.5% for this example.

Learn more about how of Caseus Pro™ works and the benefits of Caseus Pro™.

We are very busy at this time, will the Caseus Pro™ trials disrupt production in anyway?

The introduction of Caseus Pro™ will not disrupt your production schedule.

Prior to your trial we will be working with your formulators and production staff to ensure Caseus Pro™ meets your requirements. This means that by the time Caseus Pro™ is installed at your facility your formulators should be relatively familiar with it, making for a quick and easy transition.

A key part of the onsite trial is training. The training will occur as part of your normal production schedule.

The trial will proceed in three stages:

Firstly the formulation constraints in Caseus Pro™ will be set to match your current formulation constraints, so you will receive the same formulation on a daily basis with better day-to-day consistency.

Secondly, once we have proven to you that Caseus Pro™ can consistently formulate your products to a high quality, we will begin to make small sequential tweaks to your formulations to optimise composition, cost and functional protein. Small sequential changes, coupled with Caseus Pro™’s unparalleled ability to control finished product quality and functionality, means there is no additional risk of going out of specification.

What support / service can we expect with Caseus Pro™?

Caseus Pro™ comes with comprehensive support services to ensure you get the benefits forecasted.

Before trial:

Project manage the trial and preparation

Software customisations if desired

7.5% discount on a FoodScan if you require one

During Trial:

3 weeks onsite installation, commissioning and training

1 week onsite follow-up progress review (optional)

Progress checks and technical support (phone and email daily if required)

After Trial:

6 Monthly performance reviews and target setting

2 hours of free technical support each week (remote)

Annual 1 week site visit

Software customisations

Free software upgrades

What is the importance of FPV or intact casein?

Over time the structure and functionality of raw cheese breaks down. This is why young cheese has more body than mature cheese - young cheese contains a much higher proportion of functional protein than mature cheese.

The breakdown of protein into smaller amino acid chains is termed 'proteolysis', a reaction catalysed by enzymes and sped up by increases in temperature or moisture availability.

Therefore, compositional variability and differences in storage history make it very difficult to estimate the functionality of different batches of raw cheese. However, Caseus Pro™ measures the FPV and thus is able to provide an accurate value at the time of measurement, irrespective of the composition or storage history of the cheese.

What does FPV stand for?

Functional Protein Value, also known as intact casein.

Over time the structure and functionality of raw cheese breaks down. This is why young cheese has more body than mature cheese - young cheese contains a much higher proportion of functional protein than mature cheese.

The breakdown of protein into smaller amino acid chains is termed 'proteolysis', a reaction catalysed by enzymes and sped up by increases in temperature or moisture availability.

Therefore, compositional variability and differences in storage history make it very difficult to estimate the functionality of different batches of raw cheese. However, Caseus Pro™ measures the FPV and thus is able to provide an accurate value at the time of measurement, irrespective of the composition or storage history of the cheese.


If you have any further questions, please contact Alastair Sorley, a Caseus Pro™ expert

Accurately manage intact casein content for optimised processed cheese

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