Cheese Production From Milk Pasteurization

The report proffers the detailed economics of cheese production from milk pasteurization. In this process, milk is optimized and ensured for its fat-to-protein ratio. Enough vigilance and austere, standardized circumstances are required to make sure that the milk chosen for further processing is apt.

Further, the milk is pasteurized (heat treated) under optimum conditions for specific days, subject to the grade of preferred cheese. Then, the milk is allowed to cool down to a temperature range conducive enough for bacteria to act on. The next step is to add the rennet enzyme for curdling the milk, then cut it into slices. After processing it with brine, the slices are heated again, and the whey is removed to yield cheese cubes.

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