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Rennet for cheese production is available in liquid and powder form. To make cheese, cheesemakers weigh the required rennet powder very precisely using precision scales. Accurate measurement is extremely important, as every tenth of a gram can change the final product and its specific properties, which should be avoided.
In order to observe the formation of sugar crystals during crystallization in lactose production, a sample is examined under a microscope. This is an important control to ensure that the lactose can be used as a binding agent or filler.
According to the Milk Quality Ordinance, the germ content of the milk delivered must be checked at least twice a month. The number of microorganisms is recorded using a fluorescence microscope and stated in colony forming units (CFU). This avoids quality problems.
