{"id":50617,"date":"2021-04-13T16:04:44","date_gmt":"2021-04-13T20:04:44","guid":{"rendered":"https:\/\/rheolution.com\/?p=50617"},"modified":"2026-07-31T15:43:06","modified_gmt":"2026-07-31T19:43:06","slug":"parcours-doptimisation-du-rendement","status":"publish","type":"post","link":"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/","title":{"rendered":"Parcours d&rsquo;optimisation du rendement \u2013 Phase 2 : Stabilisation du rendement fromager gr\u00e2ce \u00e0 la surveillance en ligne de la coagulation"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"50617\" class=\"elementor elementor-50617 elementor-14462\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-87cc7dc e-flex e-con-boxed e-con e-parent\" data-id=\"87cc7dc\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0fceebb elementor-widget elementor-widget-heading\" data-id=\"0fceebb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h6 class=\"elementor-heading-title elementor-size-default\">Note d'Application | CoaguSens\u1d50\u1d9c Connect<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a73a4da elementor-widget elementor-widget-heading\" data-id=\"a73a4da\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Optimisation du rendement, de l'humidit\u00e9 et de la qualit\u00e9 des fromages gr\u00e2ce au contr\u00f4le avanc\u00e9 de la coagulation <\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-bd0b972 e-flex e-con-boxed e-con e-parent\" data-id=\"bd0b972\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3a43cd6 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"3a43cd6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Optimisation du rendement et de la qualit\u00e9 de la production fromag\u00e8re gr\u00e2ce \u00e0 une gestion pr\u00e9cise de la fermet\u00e9 au tranchage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4b3142b elementor-widget elementor-widget-text-editor\" data-id=\"4b3142b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Le fromage est obtenu par coagulation du lait et s\u00e9paration ult\u00e9rieure du gel de lait en phases liquide (lactos\u00e9rum) et solide (caill\u00e9). Une \u00e9tape essentielle du processus de fabrication du fromage consiste \u00e0 trancher le gel de lait form\u00e9 en petits cubes pour permettre la s\u00e9paration du lactos\u00e9rum en augmentant le rapport surface\/volume du caill\u00e9. Le choix du moment de la coupe influence grandement le rendement, l&rsquo;humidit\u00e9 et la qualit\u00e9 du fromage. Couper le gel trop t\u00f4t, lorsque le caill\u00e9 n&rsquo;est pas assez ferme, entra\u00eene une baisse du rendement du fromage en raison de l&rsquo;augmentation des fines de caill\u00e9 et des pertes de mati\u00e8re grasse, tandis que couper tardivement augmente la teneur en humidit\u00e9 du fromage ce qui peut alt\u00e9rer le processus de maturation et la qualit\u00e9 du produit final. Dans ce contexte, optimiser le rendement et r\u00e9duire la variabilit\u00e9 de la qualit\u00e9 pr\u00e9sentent un grand int\u00e9r\u00eat \u00e9conomique. \u00c9tant donn\u00e9 que la production de lait est responsable de plus de 90 % de l&#8217;empreinte carbone de l&rsquo;industrie fromag\u00e8re, maximiser le rendement aiderait \u00e9galement \u00e0 r\u00e9duire l&rsquo;impact environnemental des processus de fabrication industrielle.<\/p><p>Les gels de lait sont g\u00e9n\u00e9ralement coup\u00e9s \u00e0 un moment pr\u00e9d\u00e9termin\u00e9 ou selon l&rsquo;\u00e9valuation subjective de la texture et de l&rsquo;apparence du gel par le fromager. Cela peut entra\u00eener une variation consid\u00e9rable du rendement, car de nombreux facteurs affectant la force du gel sont, par nature, variables. Il existe un besoin pressant de d\u00e9termination objective et quantitative en temps r\u00e9el de la g\u00e9lification du lait et du moment de la coupe pour affiner le processus de fabrication du fromage, am\u00e9liorer l&rsquo;automatisation du processus, r\u00e9duire les variations et augmenter le rendement.<\/p><p>\u00c0 cette fin, Rheolution Inc. a d\u00e9velopp\u00e9 <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a>, le premier instrument de test permettant :<\/p><ul class=\"bullets\"><li class=\"bullets\">La mesure quantitative de la fermet\u00e9 du gel de lait pendant la coagulation.<\/li><li class=\"bullets\">Le contr\u00f4le en temps r\u00e9el et en ligne de la formation du gel de lait.<\/li><li class=\"bullets\">Le contr\u00f4le pr\u00e9cis du moment de tranchage du caill\u00e9.<\/li><li class=\"bullets\">La mesure de la vitesse maximale de coagulation Vmax.<\/li><\/ul><p>Cette note d&rsquo;application pr\u00e9sente les r\u00e9sultats d&rsquo;une \u00e9tude r\u00e9alis\u00e9e dans une fromagerie pour \u00e9valuer l&rsquo;impact du contr\u00f4le de la fermet\u00e9 du gel de lait lors de l&rsquo;\u00e9tape de coupe \u00e0 l&rsquo;aide de <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> sur la variabilit\u00e9 du rendement fromager. Cette \u00e9tude a \u00e9t\u00e9 men\u00e9e dans une fromagerie canadienne de taille moyenne produisant du cheddar.<\/p><p>Cette note d&rsquo;application d\u00e9crit en d\u00e9tail la deuxi\u00e8me phase du parcours d&rsquo;optimisation du rendement : Stabilisation du rendement fromager par la mesure en ligne de la coagulation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-82f4b53 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"82f4b53\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Caract\u00e9ristiques et capacit\u00e9s avanc\u00e9es du CoaguSens\u1d50\u1d9c Connect pour la mesure de la coagulation du lait en production fromag\u00e8re<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-519f3f8 elementor-widget elementor-widget-text-editor\" data-id=\"519f3f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> caract\u00e9rise en temps r\u00e9el l&rsquo;\u00e9volution de la fermet\u00e9 du gel de lait pendant la coagulation sous l&rsquo;action d\u2019enzymes (coagulation) ou de ferments (fermentation). Le principe technologique brevet\u00e9 derri\u00e8re cet instrument est purement m\u00e9canique : la r\u00e9ponse dynamique de l&rsquo;\u00e9chantillon de lait \u00e0 de faibles vibrations est d&rsquo;abord mesur\u00e9e \u00e0 l&rsquo;aide d&rsquo;une sonde laser sans contact, puis trait\u00e9e pour obtenir une valeur quantitative de la fermet\u00e9 du gel (\u00e9lasticit\u00e9 ou module de cisaillement G\u2019). <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> a les sp\u00e9cifications principales suivantes :<\/p><ul class=\"bullets\"><li class=\"bullets\">Mesure en temps r\u00e9el de la fermet\u00e9 du gel de lait;<\/li><li class=\"bullets\">Contr\u00f4le thermique entre 20\u00b0C (68\u00b0F) et 50\u00b0C (122\u00b0F);<\/li><li class=\"bullets\">Design \u00e9tanche (IP65);<\/li><li class=\"bullets\">Protocole de communication avec les PLC : Modbus TCP\/IP.<\/li><\/ul><p><a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> est \u00e9quip\u00e9 d&rsquo;une interface utilisateur modulaire et conviviale bas\u00e9e sur un \u00e9cran tactile, appel\u00e9e CoaguTouch\u1d50\u1d9c, con\u00e7ue pour configurer l&rsquo;instrument, d\u00e9finir et ex\u00e9cuter un test et analyser les donn\u00e9es. Elle a \u00e9t\u00e9 con\u00e7ue pour une int\u00e9gration simple avec les syst\u00e8mes de contr\u00f4le PLC existants en usine pour un contr\u00f4le automatis\u00e9 des processus. CoaguTouch\u1d50\u1d9c fournit des outils et des fonctions orient\u00e9s utilisateur pour g\u00e9rer, analyser, afficher, stocker et transf\u00e9rer les donn\u00e9es.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8404990 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"8404990\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Affiner la production fromag\u00e8re avec CoaguSens\u1d50\u1d9c Connect : \u00c9tude de cas en usine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-644d403 elementor-widget elementor-widget-text-editor\" data-id=\"644d403\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Les objectifs de l&rsquo;\u00e9tude \u00e9taient :<\/p><p>1. Utiliser <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> pour mesurer la fermet\u00e9 du caill\u00e9 pendant la coagulation et, plus pr\u00e9cis\u00e9ment, au moment du tranchage.<\/p><p>2. Stabiliser la variabilit\u00e9 du rendement du cheddar en stabilisant la fermet\u00e9 au moment de la coupe du caill\u00e9.<\/p><p>L&rsquo;\u00e9tude a \u00e9t\u00e9 structur\u00e9e en deux phases :<\/p><p><strong>PHASE I \u2013 PHASE D&rsquo;APPRENTISSAGE<br \/><\/strong><br \/>Les objectifs de cette phase \u00e9taient les suivants : <br \/>\u2014 Mesurer la fermet\u00e9 des gels de lait durant la coagulation sur diff\u00e9rentes cuves. <br \/>\u2014 D\u00e9terminer la valeur moyenne de fermet\u00e9 au moment de la coupe telle que contr\u00f4l\u00e9e par les fromagers.<\/p><p>Durant cette phase, le moment de tranchage \u00e9tait d\u00e9termin\u00e9 selon l&rsquo;\u00e9valuation manuelle de la texture et de l&rsquo;apparence du gel de lait par les fromagers. Parall\u00e8lement, la fermet\u00e9 des gels de lait pendant la coagulation \u00e9tait mesur\u00e9e \u00e0 l&rsquo;aide du <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a>. Les cin\u00e9tiques de coagulation ont \u00e9t\u00e9 enregistr\u00e9es sur diff\u00e9rentes cuves pendant 4 semaines. Les valeurs moyennes et les \u00e9carts-types de la fermet\u00e9 du gel de lait au moment de la coupe et des temps de coupe ont \u00e9t\u00e9 analys\u00e9s.<\/p><p><strong>PHASE II \u2013 INITIATION DU TRANCHAGE BAS\u00c9E SUR LA FERMET\u00c9 DU CAILL\u00c9<\/strong><\/p><p><br \/>Les objectifs de cette phase \u00e9taient les suivants : <br \/>\u2014 Trancher le caill\u00e9 lorsque la fermet\u00e9 atteignait la valeur moyenne d\u00e9termin\u00e9e durant la Phase I. <br \/>\u2014 Collecter des donn\u00e9es sur le rendement et mesurer l&rsquo;impact d&rsquo;un meilleur contr\u00f4le de la fermet\u00e9 de coupe sur la variabilit\u00e9 du rendement fromager.<\/p><p>Durant cette phase, la formation du gel de lait a \u00e9t\u00e9 mesur\u00e9e \u00e0 l&rsquo;aide de <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> comme en Phase I, mais cette fois, le gel \u00e9tait coup\u00e9 lorsqu&rsquo;il atteignait la fermet\u00e9 moyenne obtenue en Phase I.<\/p><p>La composition du lait (teneur en mati\u00e8res grasses, en prot\u00e9ines et en solides totaux) a \u00e9t\u00e9 d\u00e9termin\u00e9e \u00e0 l&rsquo;aide de l&rsquo;analyseur de lait infrarouge MilkoScan FT2 (FOSS, Danemark). Une variation saisonni\u00e8re de la composition du lait a \u00e9t\u00e9 observ\u00e9e entre les phases I (f\u00e9vrier) et II (mars-avril) comme indiqu\u00e9 dans le Tableau 1. \u00c9tant donn\u00e9 que le lait en phase II \u00e9tait moins riche qu&rsquo;en phase I, on s&rsquo;attendait \u00e0 ce que le rendement diminue en phase II.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b47742b elementor-widget elementor-widget-image\" data-id=\"b47742b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"327\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?fit=1024%2C327&amp;ssl=1\" class=\"attachment-large size-large wp-image-50619\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?w=1463&amp;ssl=1 1463w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?resize=300%2C96&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?resize=1024%2C327&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?resize=768%2C245&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?resize=150%2C48&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?resize=700%2C223&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" data-attachment-id=\"50619\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/attachment\/phases-milk-composition\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?fit=1463%2C467&amp;ssl=1\" data-orig-size=\"1463,467\" data-comments-opened=\"1\" data-image-title=\"Phases milk composition\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Phases-milk-composition.webp?fit=1024%2C327&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-96a77f8 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"96a77f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Variation saisonni\u00e8re de la composition du lait entre les phases I (F\u00e9vrier) et II (Mars-Avril).<\/p>\n<p><\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-448d182 elementor-widget elementor-widget-image\" data-id=\"448d182\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"655\" height=\"1024\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?fit=655%2C1024&amp;ssl=1\" class=\"attachment-large size-large wp-image-50621\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?w=1686&amp;ssl=1 1686w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?resize=192%2C300&amp;ssl=1 192w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?resize=655%2C1024&amp;ssl=1 655w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?resize=768%2C1200&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?resize=983%2C1536&amp;ssl=1 983w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?resize=1311%2C2048&amp;ssl=1 1311w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?resize=48%2C75&amp;ssl=1 48w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?resize=700%2C1094&amp;ssl=1 700w\" sizes=\"(max-width:767px) 655px, 655px\" data-attachment-id=\"50621\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/attachment\/fig1_variability_cutting_time\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?fit=1686%2C2634&amp;ssl=1\" data-orig-size=\"1686,2634\" data-comments-opened=\"1\" data-image-title=\"Fig1_variability_cutting_time\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig1_variability_cutting_time.webp?fit=655%2C1024&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-391fee5 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"391fee5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Fig. 1 <\/strong>Valeurs moyennes et variabilit\u00e9 du temps de tranchage (figure du haut) et de la fermet\u00e9 au tranchage (figure du bas) en Phase I (bleu) et Phase II (rouge), respectivement sans et avec contr\u00f4le du tranchage \u00e0 l\u2019aide du CoaguSens\u1d50\u1d9c Connect.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-58e66c6 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"58e66c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Am\u00e9lioration de l\u2019homog\u00e9n\u00e9it\u00e9 en production fromag\u00e8re \u00e0 l\u2019aide du CoaguSens\u1d50\u1d9c Connect<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4337741 elementor-widget elementor-widget-text-editor\" data-id=\"4337741\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>En Phase II, la coupe du caill\u00e9 a \u00e9t\u00e9 initi\u00e9e lorsque la fermet\u00e9 atteignait la valeur moyenne mesur\u00e9e en Phase I. Cela a entra\u00een\u00e9 une plus grande variabilit\u00e9 (+51 %) des temps de coupe en raison de la variation de la cin\u00e9tique de coagulation d&rsquo;une cuve \u00e0 l&rsquo;autre, mais a r\u00e9duit la variabilit\u00e9 de la fermet\u00e9 au tranchage de -51 % (Fig. 1).<\/p><p>Il est important de noter que l&rsquo;effet de la r\u00e9duction de la variabilit\u00e9 de la fermet\u00e9 du gel de lait au moment de la coupe s&rsquo;est traduit sur le rendement du fromage : la variabilit\u00e9 du rendement r\u00e9el a diminu\u00e9 de \u00b1 0,47 % \u00e0 \u00b1 0,25 %, soit de 45 % (Fig. 2). Le rendement moyen en Phase II est rest\u00e9 stable par rapport \u00e0 la Phase I car la fermet\u00e9 moyenne au tranchage \u00e9tait identique dans les deux phases. De plus, l&rsquo;utilisation du <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> pour contr\u00f4ler le moment de tranchage a permis d&rsquo;\u00e9viter la diminution attendue du rendement en raison du changement de composition du lait entre les phases I et II.<\/p><p>L&rsquo;utilisation du <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> a \u00e9galement eu un impact positif sur la variabilit\u00e9 de l&rsquo;humidit\u00e9 du fromage. La variabilit\u00e9 de l&rsquo;humidit\u00e9 du cheddar blanc a diminu\u00e9 de 28 %.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-261934d elementor-widget elementor-widget-heading\" data-id=\"261934d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Conclusion<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-07786f4 elementor-widget elementor-widget-text-editor\" data-id=\"07786f4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> est un nouvel instrument d&rsquo;automatisation pour le contr\u00f4le en ligne des processus de coagulation et la d\u00e9termination du moment de tranchage en fonction de la fermet\u00e9 du caill\u00e9. Les r\u00e9sultats de cette \u00e9tude r\u00e9alis\u00e9e dans une fromagerie de taille moyenne ont montr\u00e9 une r\u00e9duction de la variabilit\u00e9 du rendement apr\u00e8s stabilisation de la fermet\u00e9 \u00e0 laquelle le caill\u00e9 est tranch\u00e9. Cette approche moderne conduit \u00e0 des \u00e9conomies consid\u00e9rables gr\u00e2ce \u00e0 une qualit\u00e9 am\u00e9lior\u00e9e et une efficacit\u00e9 accrue du proc\u00e9d\u00e9 de fabrication fromag\u00e8re. La mesure rapide, simple et quantitative de la fermet\u00e9 du caill\u00e9 \u00e0 l&rsquo;aide de <a href=\"https:\/\/rheolution.com\/fr\/?page_id=50501\" target=\"_blank\" rel=\"noopener\">CoaguSens\u1d50\u1d9c Connect<\/a> facilite la ma\u00eetrise de l&rsquo;\u00e9tape de tranchage.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b6c287e elementor-widget elementor-widget-image\" data-id=\"b6c287e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"566\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?fit=1024%2C566&amp;ssl=1\" class=\"attachment-large size-large wp-image-50623\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?w=2463&amp;ssl=1 2463w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?resize=300%2C166&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?resize=1024%2C566&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?resize=768%2C425&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?resize=1536%2C849&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?resize=2048%2C1133&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?resize=136%2C75&amp;ssl=1 136w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?resize=700%2C387&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" data-attachment-id=\"50623\" data-permalink=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/attachment\/fig2_cheese-yied-vs-coagusens\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?fit=2463%2C1362&amp;ssl=1\" data-orig-size=\"2463,1362\" data-comments-opened=\"1\" data-image-title=\"Fig2_Cheese yied vs coagusens\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Fig2_Cheese-yied-vs-coagusens.webp?fit=1024%2C566&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c6a4ae3 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"c6a4ae3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Fig. 2 <\/strong>Rendement du fromage (rendement r\u00e9el) et sa variabilit\u00e9 dans les phases I (sans contr\u00f4le du tranchage \u00e0 l\u2019aide de CoaguSens\u1d50\u1d9c Connect) et II (avec contr\u00f4le du tranchage \u00e0 l\u2019aide de CoaguSens\u1d50\u1d9c Connect)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-25999b0 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"25999b0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/rheolution.com\/wp-content\/uploads\/Parcours-doptimisation-du-rendement-Phase-2-_-stabilisation-du-rendement-du-fromage-grace-a-la-surveillance-en-ligne-de-la-coagulation.pdf\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Acc\u00e9dez \u00e0 la note d'application compl\u00e8te (PDF) <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0884ee2 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor--h-position-center elementor--v-position-middle elementor-arrows-position-inside elementor-widget elementor-widget-slides\" data-id=\"0884ee2\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;arrows&quot;,&quot;autoplay_speed&quot;:4000,&quot;transition_speed&quot;:4000,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper\">\n\t\t\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Slides\" dir=\"ltr\" data-animation=\"fadeInUp\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-c97f30c swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg\" role=\"img\" aria-label=\"CoaguSensConect_final_3\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9619a05 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"9619a05\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Contactez-nous pour obtenir un devis ou pour en savoir plus<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8ab1eff elementor-align-center elementor-widget elementor-widget-button\" data-id=\"8ab1eff\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/rheolution.com\/contact\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Contactez-nous pour plus d'informations<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5d47c74 elementor-widget elementor-widget-heading\" data-id=\"5d47c74\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Articles Connexes<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-609a6b4 premium-blog-cta-full-yes premium-floating-effects-yes premium-disable-fe-yes elementor-widget__width-initial premium-blog-align-left elementor-widget elementor-widget-premium-addon-blog\" data-id=\"609a6b4\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;force_height&quot;:&quot;true&quot;,&quot;premium_blog_grid&quot;:&quot;yes&quot;,&quot;premium_blog_layout&quot;:&quot;even&quot;,&quot;premium_blog_columns_number&quot;:&quot;50%&quot;,&quot;premium_blog_columns_number_tablet&quot;:&quot;50%&quot;,&quot;premium_blog_columns_number_mobile&quot;:&quot;100%&quot;,&quot;scroll_to_offset&quot;:&quot;yes&quot;,&quot;premium_fe_trigger&quot;:&quot;load&quot;,&quot;premium_fe_direction&quot;:&quot;alternate&quot;,&quot;premium_fe_loop&quot;:&quot;default&quot;,&quot;premium_fe_easing&quot;:&quot;easeInOutSine&quot;}\" data-widget_type=\"premium-addon-blog.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"premium-error-notice\">\n\t\t\tLa requ\u00eate actuelle ne contient aucun message. Veuillez vous assurer d\u2019avoir publi\u00e9 les \u00e9l\u00e9ments correspondant \u00e0 votre requ\u00eate.\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Le fromage est obtenu par coagulation du lait et s\u00e9paration ult\u00e9rieure du gel de lait en phases liquide (lactos\u00e9rum) et solide (caill\u00e9). Une \u00e9tape essentielle du processus de fabrication du fromage consiste \u00e0 trancher le gel de lait form\u00e9 en petits cubes pour permettre la s\u00e9paration du lactos\u00e9rum en augmentant le rapport surface\/volume du caill\u00e9. Le choix du moment de la coupe influence grandement le rendement, l&rsquo;humidit\u00e9 et la qualit\u00e9 du fromage.   <\/p>\n","protected":false},"author":195401344,"featured_media":44835,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[301,285,321],"tags":[123,135,131,136,126,127,133],"class_list":["post-50617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agrifood-application-notes","category-notes-application","category-turbidity-of-beverages","tag-agri-food","tag-at-line-monitoring","tag-cheese","tag-cheese-yield-optimization","tag-coagusens-connect","tag-coagusens-connect-plc","tag-milk-coagulation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Optimisation de la production de fromage : Contr\u00f4le avanc\u00e9 des processus de coagulation du lait<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez CoaguSens\u2122 Connect pour une surveillance pr\u00e9cise de la coagulation du lait et une optimisation constante du rendement fromager.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Optimisation de la production de fromage : Contr\u00f4le avanc\u00e9 des processus de coagulation du lait\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez CoaguSens\u2122 Connect pour une surveillance pr\u00e9cise de la coagulation du lait et une optimisation constante du rendement fromager.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/rheolution.com\/fr\/notes-application\/parcours-doptimisation-du-rendement\/\" \/>\n<meta property=\"og:site_name\" content=\"Rheolution\" \/>\n<meta property=\"article:published_time\" content=\"2021-04-13T20:04:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-31T19:43:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/rheolution.com\/wp-content\/uploads\/2021\/04\/yieldoptimizationphase2.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"450\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"mouadbenameur9f12bc2059\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" 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