Dairy Factory Optimisation, Middle East
| Client | Multi-product dairy manufacturer (Middle East) |
| Sector / Products | UHT milk, whole milk, skim milk, whey powders, hard-pressed cheese, cream cheese, processed cheese, mozzarella, dairy desserts |
| Scale | 750,000 → 1,000,000+ litres/day |
| Year | Completed |
| Services | Process Optimisation, Factory Design Review, Yield Improvement |
The Challenge
The plant was processing approximately 750,000 litres of milk per day and growing rapidly toward 1,000,000 litres per day. Production and packing output ran significantly below nameplate theoretical capacity, while quality issues and operating costs were mounting.
The client needed to streamline operations to support this growth without disrupting daily production — a complex challenge given the breadth of products (UHT, multiple cheese types, powders, desserts) and the integrated nature of utilities, packaging, quality and engineering systems.
The Approach
- Full manufacturing review across all product lines
- Assessment of product range, packaging, processes, people, quality systems, utilities, maintenance and engineering facilities
- Identification of areas for improvement, change, investment and rationalisation
- Prioritisation of low/no-cost improvements with significant profitability impact
- Analysis of operational costs alongside efficiency, yield and dairy/utilities/packaging wastage
- Detailed recommendations report
The Outcome
A clear roadmap to enable the plant to reach its target of 1,000,000+ litres/day with improved quality, prioritising high-ROI improvements and quantifying the impact of each recommendation on yield, cost and throughput.
Other projects from the Watson Dairy Consulting portfolio
Infant Formula Market Research · Project Management of $100m Infant Formula Factory · Pakistan Milk Powder & Butter-oil Factory · Frozen Yogurt Recipe Development · UK Plant AcquisitionView all projects →
John Watson
Office: +44 1224 861 507
Mobile: +44 7931 776 499
jw@dairyconsultant.co.uk
We are a longstanding member of the Society of Dairy Technology
and have Fellowship of the Institute of Food Science and Technology.



