Systems and methods for monitoring a cheesemaking process, and for identifying certain stages of the process, are disclosed. The system includes a sonic sensor, along with a processor that will receive, from the sonic sensor, a signal that is indicative of a speed of sound in a material that is being processed in the cheesemaking process. The processor will use the speed of sound to identify a cut point in the cheesemaking process. The processor will generate a signal when the cut point is reached. Optionally, before this happens the processor also may use the speed of sound to identify a flocculation point in the cheesemaking process.

A method for determining values of processing variables relating to processing steps in a cheese vat arrangement of a processing line for producing cheese. By a control device, obtaining a target moisture content value of the cheese, milk properties comprising pH, protein content, and fat content of milk fed into the cheese vat arrangement, obtaining, coagulant properties comprising type and amount of a coagulant fed into the cheese vat arrangement, obtaining, starter properties comprising type and amount of a starter culture fed into the cheese arrangement, then feeding the target moisture content value, the milk properties, the coagulant properties, and the starter properties into an artificial intelligence (AI) model, and in response, obtaining predictions in the form of values of the processing variables from the AI model comprising at least one number of cuts and at least one cooking time used in the cheese vat arrangement during cheese production.

A method for determining values of processing variables relating to processing steps in a cheese vat arrangement of a processing line for producing cheese. By a control device, obtaining a target moisture content value of the cheese, milk properties comprising pH, protein content, and fat content of milk fed into the cheese vat arrangement, obtaining, coagulant properties comprising type and amount of a coagulant fed into the cheese vat arrangement, obtaining, starter properties comprising type and amount of a starter culture fed into the cheese arrangement, then feeding the target moisture content value, the milk properties, the coagulant properties, and the starter properties into an artificial intelligence (AI) model, and in response, obtaining predictions in the form of values of the processing variables from the AI model comprising at least one number of cuts and at least one cooking time used in the cheese vat arrangement during cheese production.