Techno-economic study of the goat milk powder production

Estudio técnico-económico de la producción de leche de cabra en polvo

Published 2020-02-21

Open | Download
PDF (Spanish) FLIP
Issue
Vol. 17 No. 33 (2020)
Section
Articles
How to Cite
Techno-economic study of the goat milk powder production. (2020). Revista EIA, 17(33), 33008 pp. 1-13. https://doi.org/10.24050/reia.v17i33.1330
DOI

https://doi.org/10.24050/reia.v17i33.1330
Dimensions
PlumX
Citations
Crossref
Citations in Crossref
Scopus
Citations in Scopus
Google Scholar
Europe PMC
Citations in Europe PMC
license
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Copyright statement

The authors exclusively assign to the Universidad EIA, with the power to assign to third parties, all the exploitation rights that derive from the works that are accepted for publication in the Revista EIA, as well as in any product derived from it and, in in particular, those of reproduction, distribution, public communication (including interactive making available) and transformation (including adaptation, modification and, where appropriate, translation), for all types of exploitation (by way of example and not limitation : in paper, electronic, online, computer or audiovisual format, as well as in any other format, even for promotional or advertising purposes and / or for the production of derivative products), for a worldwide territorial scope and for the entire duration of the rights provided for in the current published text of the Intellectual Property Law. This assignment will be made by the authors without the right to any type of remuneration or compensation.

Consequently, the author may not publish or disseminate the works that are selected for publication in the Revista EIA, neither totally nor partially, nor authorize their publication to third parties, without the prior express authorization, requested and granted in writing, from the Univeridad EIA.

Amaury Pérez-Sánchez
Universidad de Camaguey, Cuba
http://orcid.org/0000-0002-0819-6760
Lourdes Crespo-Zafra
Universidad de Camaguey, Cuba
Lisandro Ramos-López
Universidad de Camaguey, Cuba
Eduardo García-Noa
Universidad Tecnológica de La Habana, Cuba
Luisa Matos-Mosqueda
Universidad de Camaguey, Cuba
Show authors biography

Amaury Pérez-Sánchez,

Ingeniero químico, Profesor instructor, Departamento de Ingeniería Química, Facultad de Ciencias Aplicadas, Universidad de Camagüey, Carretera Circunvalación Norte, Km. 5½, e/ Camino Viejo de Nuevitas y Ave. Ignacio Agramonte, CP 74650, Camagüey, Cuba. Email: amaury.psanchez@reduc.edu.cu

Lourdes Crespo-Zafra,

Ingeniera química, Doctora en Ciencias, Profesor auxiliar, Departamento de Ingeniería Química, Facultad de Ciencias Aplicadas, Universidad de Camagüey, Carretera Circunvalación Norte, Km. 5½, e/ Camino Viejo de Nuevitas y Ave. Ignacio Agramonte, CP 74650, Camagüey, Cuba. Email: lourdes.crespo@reduc.edu.cu

Lisandro Ramos-López,

Ingeniero químico, Profesor instructor, Departamento de Ingeniería Química, Facultad de Ciencias Aplicadas, Universidad de Camagüey, Carretera Circunvalación Norte, Km. 5½, e/ Camino Viejo de Nuevitas y Ave. Ignacio Agramonte, CP 74650 Camagüey, Cuba. Email: lisandro@nauta.cu

Eduardo García-Noa,

Ingeniero químico, Doctor en Ciencias, Profesor auxiliar, Departamento de Ingeniería Química, Universidad Tecnológica de La Habana, Cujae, Calle 114, # 11901, e/ Ciclovía y Rotonda, Marianao, La Habana. Cuba, Email: egarcianoa@quimica.cujae.edu.cu

Luisa Matos-Mosqueda,

Ingeniera química, Doctora en Ciencias, Profesor auxiliar, Departamento de Alimentos, Facultad de Ciencias Aplicadas, Universidad de Camagüey, Carretera Circunvalación Norte, Km. 5½, e/ Camino Viejo de Nuevitas y Ave. Ignacio Agramonte, CP 74650, Camagüey, Cuba. Email: luisa.matos@reduc.edu.cu

In the present work, the economic profitability of a powder goat milk production plant in Cuba, with a production capacity of 106 tons/year (508 kg/batch) was determined by using the SuperPro Designer® process simulator version 8.5. The influence of the addition of a second spray dryer (Variant) on the overall profitability of the production process was also evaluated. Finally, a sensitivity study was conducted in order to obtain statistical correlations that relate three initial variables with three economic indicators: 1) Net Present Value (NPV); 2) Internal Rate of Return (IRR); and 3) Payback Period (PP). It’s required a total investment of $ 2,772,000 Cuban pesos (CP) to erect the plant, total annual profits of CP $ 1,173,000 are obtained, while the NPV, IRR and PP had values ​​of CP $ 3,842,000; 33.83% and 2.70 years, respectively, qualifying the process as economically profitable. The application of the Variant reduces the overall economic profitability of the production process.

Article visits 1022 | PDF visits 520

Downloads

Download data is not yet available.
  1. Altieri, G.; Renzo, G. C. D.; Genovese, F. (2008). Preliminary results using a new method to optimize a spray dryer process for producing high quality milk powder from cow, goat and she-ass milk concentrates. J. of Ag. Eng., 4, pp. 35-41. https://doi.org/10.4081/jae.2008.4.35
  2. Auli, N. A.; Sakinah, M.; Bakri, A. M. M. A.; Kamarudin, H.; Norazian, M. N. (2013). Simulation Of Xylitol Production: A Review. Australian Journal of Basic and Applied Sciences, 7(5), pp. 366-372.
  3. Baca, G. (2005). Ingenieria Económica (8va ed.). Bogotá D.C, Fondo Educativo Panamericano, pp. 112-159.
  4. Baca, G. (2010). Evaluación de proyectos. México D.F., McGraw-Hill/Interamericana Editores S.A de C.V, pp. 56-94.
  5. Correia, R. T. P.; Magalhães, M. M. d. A.; Pedrini, M. R. d. S.; Cruz, A. V. F. d.; Clementino, I. (2008). Ice cream made from cow and goat milk: chemical composition and melting characteristics. Revista Ciencia Agronomica, 39(2), pp. 251-256. https://doi.org/10.12691/jfnr-1-4-6
  6. Domagala, J. (2009). Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. Int. J. Food Prod., 12, pp. 605-615. https://doi.org/10.1080/10942910801992934
  7. Fox, P. F., McSweeney, P. L. H. (1998). Dairy Chemistry and Biochemistry (1st ed.). London: Blackie Academic & Professional.
  8. Gomes, A. M. P.; Malcata, F. X. (1998). Development of probiotic cheese manufactured from goat milk: response surface analyses via technological manufacture. J. Dairy Sci., 81, pp. 1492-1507. https://doi.org/10.3168/jds.S0022-0302(98)75715-7
  9. Guo, M.; Park, Y. W.; Dixon, P. H.; Gilmore, J. A.; Kindstedt, P. S. (2004). Relationship between the yield of cheese (Chevre) and chemical composition of goat milk. Small Ruminant Research, 52, pp. 103-107. https://doi.org/10.1016/S0921-4488(03)00247-5
  10. Kücükcetin, A.; Demir, M.; Ascı, A.; Comak, E. M. (2011). Graininess and roughness of stirred yoghurt made with goat’s, cow’s or a mixture of goat’s and cow’s milk. Small Ruminant Research, 96, pp. 173-177. https://doi.org/ 10.1016/j.smallrumres.2010.12.003
  11. Lam, K. F.; Leung, C. C. J.; Lei, H. M.; Lin, C. S. K. (2014). Economic feasibility of a pilot-scale fermentative succinic acid production from bakery wastes. Food and Bioproducts Processing, 92, pp. 282–290. https://doi.org/10.1016/j.fbp.2013.09.001
  12. Mukdsi, M. C. A.; Haroc, C.; Gonzȧlez, S. N.; Medina, R. B. (2013). Functional goat milk cheese with feruloyl esterase activity. Journal of Functional Foods, 5, pp. 801-809. https://doi.org/10.1016/j.jff.2013.01.026
  13. Pal, M. (2014). Goat milk and its potential in dairy industry, (MSc Thesis), Debre Zeit, Ethiopia, Addis Ababa University, College of Veterinary Medicine, 116 pp.
  14. Pal, M.; Dudhrejiya, T. P.; Pinto, S. (2017). Goat Milk Products and their significance. Beverage & Food World, 44(7), pp. 21-25.
  15. Pandya, A. J.; Ghodke, K. M. (2007). Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Research, 68, pp. 193-206. https://doi.org/10.1016/j.smallrumres.2006.09.007
  16. Park, Y. W. (1990). Nutrient profiles of commercial goat milk cheeses manufactured in the United States. J. Dairy Sci., 73, pp. 3059-3067. https://doi.org/10.3168/jds.S0022-0302(90)78993-X
  17. Perry, R. H., Green, D. (2008). Chemical Engineers' Handbook. New York, McGraw-Hill, pp. 9-1 – 9.56.
  18. Peters, M., Timmerhaus, K., West, R. (2003). Plant design and Economics for Chemical Engineers. Boston, McGraw-Hill, pp. 226-275.
  19. Prosser, C. G.; McLaren, R. D.; Frost, D.; Agnew, M.; Lowry, D. J. (2008). Composition of the non-protein nitrogen fraction of goat whole milk powder and goat milk-based infant and follow-on formulae. International Journal of Food Sciences and Nutrition, 59, pp. 123-133. https://doi.org/10.1080/ 09637480701425585
  20. Qureshi, N.; Saha, B. C.; Cotta, M. A.; Singh, V. (2013). An economic evaluation of biological conversion of wheat straw to butanol: A biofuel. Energy Conversion and Management, 65, pp. 456–462. https://doi.org/10.1016/j.enconman.2012.09.015
  21. Ranadheera, C. S.; Evans, C. A.; Adams, M. C.; Baines, S. K. (2013). Production of probiotic ice cream from goat’s milk and effect of packaging materials on product quality. Small Ruminant Research, 112, pp. 174-180. https://doi.org/10.1016/ j.smallrumres.2012.12.020
  22. Ravula, S. R.; Ramachandra, C.; Ravula, P. R.; Hiregoudar, S.; Nidoni, U. K. (2018). Sensory evaluation of spray dried and agglomerated goat milk powder and their comparison. The Pharma Innovation Journal, 7(7), pp. 835-838.
  23. Reddy, R. S.; Ramachandra, C. T.; Hiregoudar, S.; Nidoni, U.; Ram, J.; Kammar, M. (2014). Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying. Small Ruminant Research, 119, pp. 130-137. https://doi.org/10.1016/ j.smallrumres.2014.01.013
  24. Rodriguez, A.; Bunger, A.; Castro, E.; Sousa, I.; Empis, J. (2003). Development and optimization of cultured goat cream butter. Journal of American Oil Chemical Society, 80, pp. 987–992. https://doi.org/10.1007/s11746-003-0808-8
  25. Seifu, E.; Buys, E. M.; Donkin, E. F. (2004). Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system. International Dairy Journal, 14, pp. 581-589. https://doi.org/10.1016/j.idairyj.2003.12.006
  26. Towler, G., Sinnott, R. (2008). Chemical Engineering Design - Principles, Practice and Economics of Plant and Process Design. London, Butterworth-Heinemann, pp. 297-392.
  27. Vargas, M.; Chafer, M.; Albors, A.; Chiralt, A.; Gonzalez-Martinez, C. (2008). Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows’ and goats’ milk. International Dairy Journal, 18, pp. 1146-1152. https://doi.org/10.1016/j.idairyj.2008.06.007
  28. Yangilar, F. (2013). As a Potentially Functional Food: Goats’ Milk and Products. Journal of Food and Nutrition Research, 1(4), pp. 68-81. https://doi.org/10.12691/ jfnr-1-4-6

Information

Sistema OJS 3.4.0.7 - Metabiblioteca |