Butter Fat Yield Optimization Intern

Dairy Farmers of America; Texas; Hybrid; USD 70,000 - 100,000; Full time

Job summary

Chestnut Labs in Texas seeks a junior or senior engineer to analyze butter manufacturing processes and optimize butterfat yield. You will collect data from cream receiving, churning, and packaging, perform sampling, and develop models to track fat recovery.

You will work with production, quality, maintenance, and lab teams to identify root causes of yield losses and present cost-saving recommendations.

Qualifications

• Junior or senior by Fall 2027 pursuing a relevant engineering or dairy-focused degree.
• Degree focus includes Mechanical Engineering, Industrial Engineering, Food Science, Dairy Science or Agricultural Engineering.
• EOE including Disabled/Veterans statement acknowledged.

Responsibilities

• Analyze butter manufacturing processes to identify points of fat loss across production.
• Collect and evaluate process data from receiving cream, churning, buttermilk, rework, and packaging operations.
• Conduct sampling and testing to quantify fat losses in waste streams and byproducts.
• Map process flows and develop mass-balance models to track butterfat recovery.
• Collaborate with production, quality, maintenance, and lab personnel to identify root causes of yield losses.
• Present findings and recommendations to improve butter yield, reduce product loss, and generate cost savings.

Skills

Data analysis

Process optimization

Butterfat yield improvement

Education

Bachelor's degree in Mechanical Engineering / Industrial Engineering / Food Science / Dairy Science / Agricultural Engineering

Job description

• Analyze butter manufacturing processes to identify points of fat loss throughout production.
• Collect and evaluate process data from receiving cream, churning, buttermilk, rework, and packaging operations
• Conduct sampling and testing to quantify fat losses in waste streams and byproducts.
• Map process flows and develops mass-balance models to track butterfat recovery.
• Partner with production, quality, maintenance, and lab personnel to identify root causes of yield losses.
• P resent findings and recommendations aimed at improving butter yield, reducing product loss, and generating cost savings.

Requirements

The qualified candidate will be a junior or senior in the fall of 2027 with a degree focus in Mechanical Engineering, Industrial Engineering, Food Science, Dairy Science, Agricultural Engineering.

An Equal Opportunity Employer including Disabled/Veterans

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