Food FocusThailand
DECEMBER 2015
57
เอกสารอ้
างอิ
ง/References
Chueprasert, M., Ongkunaruk, P. andOngcunaruk,W. 2016. The study of business
process anddecision support of rawmilk blending for acollectingcentre inThailand
FoodResearch Journal, forthcoming.
Manasanant Chueprasert. 2015. TheEfficiency Improvement forMilk SupplyChain in
Central Region. Thesis. GraduateSchool, Kasetsart University.
volume of rawmilk and price of the rawmilk from the storage tank
that is used in themixing, with the prices based on kilograms. The
limitations include:1)Thevolumeof the rawmilkused from thestorage
tank in the blendingmust be less than the volume of themilk being
stored in the tank; 2) The proportion of rawmilk components in the
milk in the storage tankmust haveat least the sameproportionafter
mixing as those required by the customer; 3) For the customer’s
requirements, the total volume of rawmilk in the storage tankmust
beat leastequal to theamount that thecustomerneeds;4)Thedecision
variable must be positive. Then, a spreadsheet in Microsoft Excel
basedon themathematicalmodel abovewasdesigned toprovide the
best answers.
Subsequently, themodel was tested in actual use for 10 days at
aMilkCollectionCenter tostudy theaccuracyof themodel by testing
itwithcurrentmethodsofblending rawmilkandcomparing the results
with the program developed to assist in decisionmaking. Note that
comparisons between the current method with the Microsoft Excel
application do not offer results with regard to proteinbecause the
company being studied found no problems related to protein in the
blending,so therewasno recordeddata.Each time rawmilk ismixed,
it must be blended to meet the composition proportions that the
customer requires. The company in this case study set its standards
as follows: protein content of not less than2.8%;milk solidnon fat of
not less than8.6%; totalmilksolidscontent of not less than12%; and
fat content of not less than 3.5%.
From the resultsofmeasuring theaccuracyofmathematicalmodel,
it was found that using the program helps in determining and
consequently increases the average amount of milk solids non fat,
totalmilksolids,and fat,whilecostshadvaluesnodifferent from those
of the current approach.When comparedwith established standard
criteriaof rawmilkcomponents, itwas found that totalmilksolidshave
ahigher standardpassingcriteria rising from50% to70%.Milksolids
non fat and fat had the same passing criteria standards. It can be
concluded that the program can calculate the answers quickly and
optimize the composition ratio of rawmilk to get a higher price. But
the costs remain the same. And although the values of the rawmilk
componentswere higher, theymay not meet the standards required
because before blending, rawmilk component values are all under
the standards. This makes the blended raw milk have component
values lower than standards as well. The problem of raw milk
components that are lower than standards shouldbe solved starting
with the raisingofmilk cowsby farmers.Or possibly, theestablished
standard criteria may not be suitable for dairy farming in Thailand.
Consequently, this is aproblem that needs further research.
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