Return to search

Developing a better buttermilk solution

This document is a project document based on finding a more economical way to use buttermilk at Synlait Milk Ltd. Buttermilk is a by-product from the Anhydrous Milk Fat (AMF), which is the concentration of cream. It is a problem for many dairy companies in New Zealand, including Synlait. the problems arise due to the opportunity cost of using it. It is a low value product, but made in substantial quantities at a ratio of 55% buttermilk to 45% AMF. This feasibility study contains an analysis on buttermilk at Synlait, including opportunity costs and benefits with processing buttermilk into buttermilk powder. It provides insight into the feasibility of implementing a ‘washed cream’ process at Synlait which would provide an alternative method for using buttermilk. The feasibility of separating buttermilk components for separate use is also examined. Overall, this project provides a more economical solution for buttermilk use at Synlait Milk Ltd.

Identiferoai:union.ndltd.org:canterbury.ac.nz/oai:ir.canterbury.ac.nz:10092/8946
Date January 2014
CreatorsIreland, Elizabeth Rosa
PublisherUniversity of Canterbury. Master of Engineering Management
Source SetsUniversity of Canterbury
LanguageEnglish
Detected LanguageEnglish
TypeElectronic thesis or dissertation, Text
RightsCopyright Elizabeth Rosa Ireland, http://library.canterbury.ac.nz/thesis/etheses_copyright.shtml
RelationNZCU

Page generated in 0.0018 seconds