Whey Powder Production Cost Analysis 2020
Whey powder, which is simply referred to as whey, is the remaining liquid or leftover when milk is coagulated during cheese production, which holds everything that is soluble from milk after the pH is dropped to 4.6 during the coagulation method. Whey powder is derived after milk has been curdled as well as strained. Thus, it is a by-product of cheese or casein production.
Whey powder has numerous industrial uses. Acid whey, which is better known as sour whey, is a by-product produced amidst the production of acid types of dairy products, like the cottage cheese or strained yoghurt. Whey proteins are composed of a-lactalbumin, ß-lactoglobulin, serum albumin, immunoglobulins, and protease-peptones. Sweet whey powder is a by-product of rennet-coagulated cheese. Sweet whey powder holds a pH greater than or equal to 5.6. Whey powder is denatured by heat. High heat like the sustained high temperatures above 72 °C associated with the pasteurisation methods denatures whey proteins.
Procurement Resource provides an in-depth cost analysis of Whey Powder 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).