Whey process - Reduction of waste and resources (2015-16)

Project outcomes

Sponsored by Devondale Murray Goulburn

This project is proudly funded and supported by The Gardiner Dairy Foundation

Team members: 
  • Alex Mitchem
    Bachelor of Computer Software
  • Jess Pizzol
    Bachelor of Engineering (Chemical)/Bachelor of Science (Applied Mathematics)
  • Stephanie Wong
    Bachelor of Engineering (Chemical) Bachelor of Science (Chemistry/Mathematics)

Project title: 
Whey process - Reduction of waste and resources
Description of the project: 
  The aim of this project is to identify opportunities to maximise the efficiency of our whey processing area, while minimising resource use and waste. There are significant environmental benefits for our downstream wastewater treatment and irrigation by optimising this area. Our whey processing area is highly complex making a varied product mix, utilising membranes. This project will require the student group to work collaboratively with our production team, engineering and controls specialists to source input data and build models of the area. The student group will also be tasked with identifying areas of improvement and working with our site team to implement 'quick wins'.

By the end of the project, we expect to have a working model which uses 'real time' inputs from our control system, as well as identified projects for implementation to reduce waste generation and resource use.

Project brief

Project brief

Sponsored by Devondale Murray Goulburn

This project is proudly funded and supported by The Gardiner Dairy Foundation

Location: 
Cobram (Regional VIC)
Description of the project: 
  The aim of this project is to identify opportunities to maximise the efficiency of our whey processing area, while minimising resource use and waste. There are significant environmental benefits for our downstream wastewater treatment and irrigation by optimising this area. Our whey processing area is highly complex making a varied product mix, utilising membranes. This project will require the student group to work collaboratively with our production team, engineering and controls specialists to source input data and build models of the area. The student group will also be tasked with identifying areas of improvement and working with our site team to implement 'quick wins'.

By the end of the project, we expect to have a working model which uses 'real time' inputs from our control system, as well as identified projects for implementation to reduce waste generation and resource use.

Project outcomes

Devondale Murray Goulburn

Today, Devondale Murray Goulburn processes one-third of the nation’s milk supply and is controlled by over 2500 dairy farmer-shareholders. The highs and lows of its 60-year history give Devondale Murray Goulburn a wealth of experience and knowledge of the nation’s dairy industry which sets it apart. As the largest Australian-owned dairy food company, Devondale Murray Goulburn’s aim is to be the primary partner of Australian dairy farmers. The co-operative’s key objective is to maximise farmgate returns and as a result, Devondale Murray Goulburn plays a vital role in driving higher milk prices.

 

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