LACTOSE AND BY-PRODUCTS PROCESSING FROM MILK

LACTOSE AND BY-PRODUCTS PROCESSING FROM MILK
(CODE NO. 1592)

Lactose is a disaccharide sugar derived from galactose and glucose that is found in milk. Lactose makes up around 2–8% of milk (by weight), although the amount varies among species and individuals, and milk with a reduced amount of lactose also exists. It is extracted from sweet or sour whey. The name comes from lac or lactis, the Latin word for milk, plus the -ose ending used to name sugars. lactose may be used to sweeten stout beer; the resulting beer is usually called a milk stout or a cream stout. Lactose is added to pills as a filler because of its physical properties, i.e., compressibility, and low price. For similar reasons it can be used to dilute heroin. lactose may be used to sweeten stout beer; the resulting beer is usually called a milk stout or a cream stout

PROJECT REPORT COVERS:

•         Introduction
•         Uses and Applications
•         Properties
•         Market Survey with future aspects
•         Present Manufacturers
•         B.I.S. Specifications
•         Manufacturing Process with Formulae
•        Cost Economics with Profitability Analysis
•         Capacity
•         Land & Building Requirements with Rates
•         List & Details of Plant and Machinery with their Costs
•         Raw Materials
•         Details/List and Costs
•         Power & Water Requirements
•         Labour/Staff Requirements
•         Utilities and Overheads
•         Total Capital Investment
•         Turnover
•         Cost of Production
•         Break Even Point
•         Profitability
•         Land Man Ratio
•         Suppliers of Plant & Machineries and Raw Materials.