Greek Yogurt Production from Fermentation

This report provides the cost structure of Greek yoghurt from the fermentation process. Milk is first heated and then cooled to make suitable conditions for fermentation before bacteria cultures are added. Fermentation leads to the growth of bacteria. The bacteria converts lactose into lactic acid, which facilitates the formation of yogurt. The obtained yoghurt is then strained to produce Greek yogurt by removing whey and lactose.

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