Article

Economic analysis of a bioprocess (successive tryptic and microbial hydrolysis of milk proteins) for the producing of dairy protein formula having lower allergenic activity

Attila CsighyDepartment of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi st 44, HU-1118 Budapest, HungaryKenbon Beyene AbdisaDepartment of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi st 44, HU-1118 Budapest, HungarySzilvia BánvölgyiDepartment of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi st 44, HU-1118 Budapest, HungaryZoltán LaknerDepartment of Agricultural Business and Economics, Institute of Agricultural and Food Economics, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, HU-1118 Budapest, HungaryEmőke SzerdahelyiDepartment of Nutrition, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói St 14-16, HU-1118 Budapest, HungaryLászló FriedrichDepartment of Refrigeration and Livestock Product Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, HU-1118 Budapest, HungaryMáté András MolnárDepartment of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi st 44, HU-1118 Budapest, HungaryArijit NathDepartment of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi st 44, HU-1118 Budapest, HungaryAndrás KőrisDepartment of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi st 44, HU-1118 Budapest, Hungary

Progress in Agricultural Engineering Sciencesjournal2025

ABI

Abstract

Abstract Allergenic activity of milk proteins, mainly casein, α-lactalbumin and β-globulin is one of the limiting factors for the dietary intake of dairy foods. Lab-scale experimental results about the development of dairy protein formula with lower allergenic activity by tryptic and microbial hydrolysis of dairy proteins in a successive way were published previously; however, the economic analysis of this bioprocess was not explored. The aim of the present investigation is to perform economic analysis of the proposed process scheme. The mentioned process schemes were developed by the SuperPro Designer software (v. 12, Intelligen, Inc., USA) and concepts from chemical engineering. According to estimated profitability indicators (gross profit, net profit, gross margin, net present value, payback time, return on investment and internal rate of return), it may be considered that successive tryptic and microbial hydrolysis of milk proteins could be a suitable process scheme to produce protein formula with lower allergenic activity in dairy industry.

Topics

Food Allergy and Anaphylaxis Research Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems

Identifiers

DOI: 10.1556/446.2025.00254

Citations and references

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