Lactose Production Cost Reports

Lactose production cost report provides a comprehensive analysis and know-how for setting up a Lactose production plant. The study covers all the requisite aspects that one needs to know for the production of Lactose. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Lactose, with the molecular formula C12H22O11, also referred to as milk sugar, is a component found in mammal milk of animals like cows, goats as well as humans. Lactase, a natural enzyme, is required by the body for digesting Lactose produced from whey which is derived as a co-product of cheesemaking and casein production.

This compound is odourless, white in colour, water-soluble, and classified as a non-hygroscopic solid with a slightly sweet taste. It is a disaccharide which results in two saccharides, glucose and galactose, after hydrolysis. Its Molecular weight and density are 342.297 g/mol and 1.525 g/cm3, respectively. Its Melting point is 202.8 °C, and its flash point of 357.8 °C.

The demand for Lactose is being driven by the product's application in the food and pharmaceutical industries. In the food industry, it is used to maintain the sugar's crystallized texture without turning the food too sweet. Furthermore, it has many low-volume applications, including its use as an enhancing agent in food to improve the flavour of the food, its use as a diluent for flavours, free-flowing or agglomerating agent, pigments or enzymes, as well as enhancing the functionality of shortenings which furthers the market's growth.

It also finds use in the absorption of food dyes and flavours, along with its use in confectionery. Also, in the pharmaceutical sector, Lactose acts as the primary carrier for drugs as they are safe, unsweet, and well-refined, creating high-quality tablets which further propel the industry's expansion.

Other uses of the product boosting its industrial demand include its usage as a nutrient in preparing modified milk and in infants' food to form the composition of human milk, in baked goods fermentation to produce cheese, yoghurt, and sour milk, as well as in analytical chemistry as a chromatographic adsorbent.