Casein Production From Skimmed and Pasteurized Milk

This report presents the cost structure of rennet casein. Rennet casein is made using skimmed and pasteurised milk using enzymes including chymosin. Milk is first heated and then cooled down, rennet is then added to the milk, forming a gel after a while. It is then cut and heated along with continuous stirring to separate whey and casein. Once the rennet casein in obtained, enzyme is deactivated using heat.

The project economic analysis provided in the report discusses a Germany-based plant:

• Manufacturing Process
  • Process Flow
  • Material Flow
  • Material Balance
• Raw Material and Product's Specifications
  • Raw Material Consumption
  • Product and Co-Product Generation
  • Capital Investment
• Land and Site Cost
  • Offsites/Civil Works
  • Equipment Cost
  • Auxiliary Equipment Cost
  • Contingency
  • Engineering and Consulting Charges
  • Working Capital
• Variable Cost
  • Raw Material
  • Utilities
• Fixed Cost
  • Labor Requirement & Wages
  • Overhead Expenses
  • Maintenance Charges
• Financing Costs
  • Interest on Working Capital
  • Interest on Loans
• Depreciation Charges
• General Sales and Admin Costs
• Production Cost Summary