Estimation of Production Cost for cream cheese and low fat cream cheese incorporated with inulin and phytosterol ester

Abstract

Abstract

Cost estimation for commercialization of any food product is very crucial. Consumers’ interests towards functional as well as some diversified food products open a wide scope for cream cheese with low fat content and incorporated with inulin and phytosterol to be commercialized. In view of this, an attempt was taken to estimate the cost of the developed product through project evaluation, plant design, product pricing, process optimization and other technoeconomic studies. The cost of the low fat, inulin and phytosterol added cream cheese was estimated as 46.00/100g which was 18% higher than the control cream cheese. The major contribution of production cost for both control cream cheese as well as inulin and phytosterol added cream cheese was raw material cost, accounted as 72.30% and 72.15% of total production cost, respectively.