Casein Production Cost Analysis 2020

Casein belongs to a family of phosphoproteins. These proteins are widely found in mammalian milk, consisting of about 80% of the proteins in cow's milk and between 20% to 45% of the proteins in human milk. Sheep's and buffalo's milk hold a higher casein content than any other type of milk, including even human milk, which has low casein content. From being a core component of cheese to being uses as a food additive, casein has a wide variety of uses. The most comprehensive form of casein is known as sodium caseinate. Being a food source, casein supplies amino acids, carbohydrates, and two of the essential elements, calcium, and phosphorus. 

Casein has no disulfide bridges. As a result, it comes with a relatively little tertiary structure. It is relatively hydrophobic, making it poorly miscible in water. It is often found in milk as a suspension of particles, called casein micelles, that show only fixed resemblance with surfactant-type micelles in a sense that the hydrophilic parts reside at the surface as they are spherical. Although, in sharp contrast to surfactant micelles, the interior of a casein micelle is often found to be highly hydrated. The caseins in the micelles are boned together by calcium ions and hydrophobic interactions.

Procurement Resource provides an in-depth cost analysis of Casein production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).

Reports

Casein Production of Naturally Soured Casein
  • Casein Production of Naturally Soured Casein

    This report provides the cost structure of casein production from fermentation. Milk is fermented with the help of the bacterium Streptococcus lactis.

    Analysis Basis: Germany

    Period of Analysis: Q3 2020

    Starting at USD 1799


Casein Production of Acid Casein
  • Casein Production of Acid Casein

    This report provides the cost structure of acid casein production by precipitation. Milk is acidified using acids like dilute hydrochloric acid or sulphuric acid, until the isoelectric point of casein is achieved.

    Analysis Basis: Germany

    Period of Analysis: Q3 2020

    Starting at USD 1799


Casein Production of Rennet Casein
  • Casein Production of Rennet Casein

    This report presents the cost structure of rennet casein. Rennet casein is made using skimmed and pasteurised milk using enzymes including chymosin.

    Analysis Basis: Germany

    Period of Analysis: Q3 2020

    Starting at USD 1799


Related Reports

Whey Powder Production from Reverse Osmosis and Drying

Modified Starch Production from Physical Modification
  • Modified Starch Production from Physical Modification

    This report provides the cost structure of modified starch production from physical modification. In this process, starch granules are treated under different temperatures, conditions, and pressure.

    Analysis Basis: Germany

    Period of Analysis: Q3 2020

    Starting at USD 1799


Procurement Resource

Supply Demand and Market Analysis


Feasibility Studies


Techno-economic Evaluations


Investment Analysis


Multi-regional Cost Analyses

Evaluate Other Plant Locations

This report presents an analysis of capital and operating costs of a -based industrial plant. For those interested in economic assessments considering other plant locations, Procurement Resource offers optional analyses that complement this report.