
The study offers a detailed cost analysis of Anhydrous Milk Fat Production Via Cream. In addition, the report incorporates the manufacturing process with detailed process and material flow, operating costs along with financial expenses and depreciation charges.
Last Updated: January, 2025
This report presents an exhaustive cost evaluation of Anhydrous milk fat production via cream. A cream containing 30-40 percent fat enters the plant by a balance tank, from where it is sent via a plate heat exchanger for temperature adjustment, then to a centrifuge for the preconcentration of the fat to about 75 percent.
This is followed by separating the buttermilk, which is again added to the incoming cream. Once stored in the storage tank, the cream concentrate is sent to the homogenizer for phase inversion, followed by a concentrator that separates the light phase with 99.5 percent fat.
The project economic analysis provided in the report discusses a Germany-based plant:
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