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Optimisation of Final Product Composition

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.

Identiferoai:union.ndltd.org:canterbury.ac.nz/oai:ir.canterbury.ac.nz:10092/8930
Date January 2014
CreatorsBurnett, Hayley Rose
PublisherUniversity of Canterbury. Engineering Management
Source SetsUniversity of Canterbury
LanguageEnglish
Detected LanguageEnglish
TypeElectronic thesis or dissertation, Text
RightsCopyright Hayley Rose Burnett, http://library.canterbury.ac.nz/thesis/etheses_copyright.shtml
RelationNZCU

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