Only the best equipment can produce the world’s finest cheeses: How the P53 Ultrasonic Sensor improves professional cheese making by providing hygienic measurement of curd levels Americans love their cheese: the average American consumes over 34 pounds of cheese per capita. i The U.S. is also a surprisingly large producer of cheeses. Wisconsin alone produces over 3.2 billion pounds of cheese each year in this multi-billion-dollar industry. ii Creameries and cheese makers still follow many of the age- old traditions that our ancestors pioneered. They will use an ingredient like rennet to cause proteins in milk to coagulate into curds, from which a mind-boggling variety of cheeses can be produced. But, to craft truly best-in-class cheeses, modern cheese makers must use world-

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