Optimisation of Final Product Composition
Thesis DisciplineEngineering Management
Degree GrantorUniversity of Canterbury
Degree NameMaster of Engineering in Management
The composition of dairy products can have a significant impact on a dairy manufacturer’s revenue. By including more of the low-value components (water and lactose) and less of the higher value components (fat and protein) in their products, within customer specifications, higher yields and therefore higher revenue can be attained. The purpose of this project was to optimise product composition at Westland Milk Products, and develop procedures for the maintenance of yield reporting.