Establishing a Milk Processing Facility

Deliverables:

1. Design of Milk Processing facility:

The design of the milk processing facility should prioritize sanitary conditions and efficient production flow. The layout must adhere to international standards for hygiene, GMP, and GHP. It should include designated areas for each stage of milk processing, including receiving, pasteurization, homogenization, packaging, and storage.

2. Building Material Specifications:

Detailed specifications for building materials are essential to ensure a hygienic and safe processing environment. This includes flooring, walls, ceilings, and ventilation systems. All materials should be suitable for food processing and easy to clean and sanitize.

3. Required Equipment and Specifications:

Propose three models of equipment for processing at least 1,000 liters of fresh milk per day:

- Basic Model: Essential equipment for pasteurization, homogenization, and packaging

- Moderate Model: Additional features for improved efficiency and quality.

- Professional Model: Comprehensive setup for advanced processing and higher capacity.

Provide detailed specifications for each model, including roles, technical specifications, and estimated costs.

4. Product Portfolio and manufacturing procedures:

Identify the types of dairy products to be produced, such as pasteurized milk, yogurt, cheese, and butter. Outline the manufacturing procedures for each product, including pasteurization temperatures, homogenization requirements, and packaging specifications. Approximate the cost of production for each product.

5. Milk Collection and Transportation alternatives:

Detail multiple options for milk collection and transportation from local farms to the processing unit. Consider factors such as distance, transportation equipment, and frequency of collection.

6. Human resources requirements:

Assess the necessary human resources required to operate the processing unit efficiently. Identify roles such as operators, quality control staff, maintenance personnel, and administrative staff.

7. Training material for employees:

Develop training materials for employees in each position. These materials should cover hygiene practices, equipment operation, quality control procedures, and safety protocols.

8. Instant On-Farm tests for milk quality and safety:

Identify the necessary instant on-farm tests to assess the quality and safety of the milk collected from local farms. These tests should ensure that the milk meets quality standards before entering the processing facility.

9. Production plans:

Describe an appropriate production plan for the intended dairy products on a daily one-shift basis. Highlight the sequence of operations, from milk collection to final product packaging.

Required Skills & Experience

The consultant should have:

- An advanced university degree (at least a master's) in a relevant field, such as agri-food engineering, MEP, Food science or a similar field.

- A minimum of 5 years of proven relevant work experience in milk processing, preferably in the realm of local economic development, private sector development, and business development services.

- Excellent communication skills and a robust network.

- Extensive experience in development research, feasibility studies, report writing, and report editing.

- A strong understanding of the socio-economic context in Lebanon.

- Fluent proficiency in both written and spoken English, with a good command of Arabic highly desirable.