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Cleaner Production
and aid the factory to comply with environmental regulations. This is enough
to insure the continuous application of these techniques. However, these two
approaches are so simple and are mainly based on attitudes and management
approaches, so commitment from management to continue implementing a
win–win process is a must. Also, continuous researches to develop these two
techniques and investigating new alternatives are also needed as a part of
any living process.

Final remark
It is often claimed that cleaner production techniques do not yet exist or if
they do they are only obtained at an expensive cost, by big enterprises with
qualified personnel. The above discussion shows that this statement is not
true. Clean production is an affordable and conscious process that translates
to savings, health and environmental safety and market advantages. Future
application of eco-labeling would certainly give an edge to clean producers.
However, clean production is obtainable not with large funds but with
improved management techniques and the correct attitude. The traits of
this attitude are a willingness to change and continuously finding innova-
tive solutions. Clean production is the will to engineer.

Food sector: Reduction of milk losses at dairy and
food company
The Misr Company for Dairy and Food factory, located in Mansoura, Egypt,
is one of nine owned by the public sector company Misr for Dairy and Food
and is one of the largest producers of dairy products in Egypt. The Mansoura
factory was built in 1965 and has a workforce of around 420. The factory annu-
ally processes an average of 7,200 tons of milk, producing mainly pasteurized
milk, white cheese, blue cheese, yoghurt, sour cream, and processed cheese. The
main objective of this case study is to reduce the amount of milk losses within
different departments of the company (SEAM 1998).

Process description
The main process units present in the factory are:

• Milk receiving, preparation and storage.
• Milk pasteurization.
• White cheese manufacturing.
• Ghee manufacturing.
• Blue cheese manufacturing.
• Processed cheese manufacturing.
• Yoghurt and sour cream manufacturing.
• Mish manufacturing.