In appearance, whole milk powder or WMP is a white to light coloured cream with a clean, pleasing taste. Typically, dry whole milk is derived by eliminating water from pasteurised, homogenised, or non-homogenised milk. It is also alternatively made by blending fluid, nonfat, or condensed dry milk with dry cream or liquid, or with fluid, condensed, or dry milk, provided the composition of the whole milk powder conforms to the standard of identity that says it must contain between 26% and 40% milkfat by weight on an as-is basis and not more than 5% moisture by weight on a milk solids-not-fat basis. By eliminating moisture to the greatest extent possible, microbial growth is prevented. Vitamin A and D fortification of the whole milk powder is an acceptable option. Grade dry milk products must be prepared with Grade A milk in Grade A plant.
Procurement Resource provides an in-depth cost analysis of WMP 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).
This report provides the cost structure of SMP production from the spray dry process. First, maximum amount of moisture present in skimmed milk is dried, using evaporation or reverse filtering process.
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.