Industry Overview
Process cheese is a dairy product made by blending natural cheeses of different ages and degrees of maturity with emulsifying salts and other dairy or non-dairy ingredients. Unlike natural cheese, it is not made directly from milk. The blended ingredients are ground, mixed, melted, heated, and emulsified to produce a homogeneous product with an extended shelf life.
Processed cheese products include cheese from tubes, spreadable cheese spreads, cheese strings, grated processed cheese, cubes, sticks, strips, and sliced cheese. Processed Cheese is obtained by grinding, mixing, melting, and emulsifying one or more varieties of cheese with heat and emulsifying agents. It may contain cream, butter, butter oil, and other milk products, along with permitted non-dairy ingredients. Processed Cheese Spread is similarly manufactured using one or more cheese varieties, emulsifying agents, heat, and selected dairy ingredients, and may also contain natural carbohydrate sweetening agents and other non-dairy ingredients within the specified limits.
Cost Estimation
| Particular | Value |
|---|---|
| Plant Capacity | 12.00 MT/ Day |
| Land & Building (5000 Sq.Mtr) | Rs 4.61 Cr |
| Plant & Machinery | Rs 3.05 Cr |
| Working Capital for 1 Month | Rs 10.63 Cr |
| Total Capital Investment | Rs.19.21 Cr |
| Rate of Return | 84% |
| Break Even Point | 22% |
Content Index
- INTRODUCTION
- STANDARD
- PLANT LOCATION
- LOCATION AND GEOGRAPHICAL AREA
- CLIMATE
- HISTORY OF CHEESE
- TYPES OF CHEESE
- TYPES OF PROCESSED CHEESE
- GRATED PROCESSED CHEESE
- PROCESSED CHEESE CUBES
- PROCESSED CHEESE STICKS
- PROCESSED CHEESE STRIPS
- CUT THE CHEESE BLOCK INTO THIN OR THICK STRIPS AS PER THE RECIPE REQUIREMENT
- SLICED PROCESSED CHEESE
- MANUFACTURING PROCESS OF NATURAL CHEESE
- THE GENERAL PROCESSING STEPS FOR CHEDDAR CHEESE ARE USED FOR ILLUSTRATION
- GENERAL CHEESE PROCESSING STEPS
- 1. STANDARDIZE MILK
- 2. PASTEURIZE/HEAT TREAT MILK
- 3. COOL MILK
- 4. INOCULATE WITH STARTER & NON-STARTER BACTERIA AND RIPEN
- 5. ADD RENNET AND FORM CURD
- 6. CUT CURD AND HEAT
- 7. DRAIN WHEY
- 8. TEXTURE CURD
- 9. DRY SALT OR BRINE
- 10. FORM CHEESE INTO BLOCKS
- 11. STORE AND AGE
- 12. PACKAGE
- COMPOSITION
- PROCESS CHEESE COMPOSITION CONTROL-1
- PROCESS CHEESE COMPOSITION CONTROL-2
- MANUFACTURING PROCESS OF PROCESSED CHEESE
- THE MANUFACTURE OF PCPS INVOLVES THE FOLLOWING MAJOR STEPS:
- TRIMMING AND GRINDING
- THE RIND MAY BE REMOVED BY KNIVES. ANOTHER METHOD IS TO SOFTEN THE RIND BY TEMPERING.
- PROCESSING
- COOKING TECHNIQUE
- PACKAGING
- STORAGE OF PACKAGE PROCESSED CHEESE
- ADVANTAGE
- RAW MATERIAL DETAILS
- INGREDIENTS
- BACTERIAL CULTURES
- PROCESSED CHEESE
- INGREDIENTS USED OTHER THAN CHEESE IN PASTEURIZED PROCESSED CHEESE
- STANDARDS OF IDENTITY FOR PASTEURIZED PROCESS CHEESE AND PRODUCTS
- PASTEURIZED PROCESS CHEESE
- PASTEURIZED PROCESS CHEESE FOOD
- PASTEURIZED PROCESS CHEESE SPREAD
- MARKET SURVEY
- CHEESE MARKET IN INDIA
- BREAKUP BY TYPE:
- BREAKUP BY FORMAT:
- BREAKUP BY APPLICATION:
- BREAKUP BY RETAIL/INSTITUTIONAL:
- REGIONAL INSIGHTS:
- COMPETITIVE LANDSCAPE:
- MAJOR COMPANIES
- THE CHEESE ARCADE
- THE OUTLOOK
- GROWING FAST FOOD CULTURE INFLUENCING THE PROCESSED CHEESE MARKET POSITIVELY.
- GLOBAL PROCESSED CHEESE MARKET: SEGMENTATION
- ON THE BASIS OF TYPE, THE GLOBAL PROCESSED CHEESE IS SEGMENTED AS
- ON THE BASIS OF END-USE, THE GLOBAL PROCESSED CHEESE MARKET IS SEGMENTED AS
- GLOBAL PROCESSED CHEESE MARKET: KEY PLAYERS
- SOME OF THE KEY PLAYERS IN THE GLOBAL PROCESSED CHEESE MARKET ARE
- OPPORTUNITIES FOR MARKET PARTICIPANTS IN PROCESSED CHEESE MARKET.
- PROCESS FLOW DIAGRAM
- NATURAL CHEESE
- PROCESSED CHEESE
- FSSAI REGISTRATION FOR DAIRY PRODUCT
- THERE ARE 4 STEPS INCLUDING FSSAI LICENSE REGISTRATION PROCEDURE THAT ARE FOLLOWING
- SELECTION OF KIND OF BUSINESS
- COMMON DOCUMENTS REQUIRED FOR OBTAINING FSSAI REGISTRATION
- FSSAI LICENSE REGISTRATION
- MACHINERY SUPPLIERS
- MAIN PROCESSED CHEESE MACHINE MANUFACTURERS
- INDIVIDUAL MACHINE MANUFACTURER:-
- GRINDER/EXTRUDER
- HYGIENIC CONVEYER
- TWIN RIBBON BLENDERS
- RAW MATERIAL SUPPLIERS
- CHEDDAR CHEESE
- WHEY POWDER
- SODIUM PHOSPHATES
- GUAR GUM POWDER
- CORN SYRUP
- PAPRIKA (ARTIFICIAL COLOURS)
- POTASSIUM SORBATE
- MACHINERY PHOTOGRAPHS
- GRINDER/EXTRUDER
- HYGIENIC CONVEYER
- TWIN RIBBON BLENDERS
- FEED SYSTEMS
- DIRECT STEAM INJECTION CONTINUOUS COOKING
- VACUUM DE-AERATION VESSEL
- SURGE HOPPER / CREAMING TANK
- PRODUCT PHOTOGRAPHS
- RAW MATERIAL PHOTGRAPHS
- CHEDDAR CHEESE
- WHEY POWDER
- SODIUM PHOSPHATES
- GUAR GUM POWDER
- SODIUM CHLORIDE
- CORN SYRUP
- PAPRIKA (ARTIFICIAL COLOURS)
- POTASSIUM SORBATE
Appendix
- COST OF PLANT ECONOMICS
- LAND & BUILDING
- PLANT AND MACHINERY
- FIXED CAPITAL INVESTMENT
- RAW MATERIAL
- SALARY AND WAGES
- UTILITIES AND OVERHEADS
- TOTAL WORKING CAPITAL
- COST OF PRODUCTION
- PROFITABILITY ANALYSIS
- BREAK EVEN POINT
- RESOURCES OF FINANCE
- INTEREST CHART
- DEPRECIATION CHART
- CASH FLOW STATEMENT
- PROJECTED BALANCE SHEET
Frequently Asked Questions
Processed cheese is a cheese product manufactured by grinding, mixing, melting, and emulsifying one or more varieties of natural cheese with heat and emulsifying agents. The process creates a homogeneous product with characteristics suitable for different formats and applications. Depending on the formulation, processed cheese may contain cream, butter, butter oil, other milk products, and permitted non-dairy ingredients. The report covers products such as grated cheese, cubes, sticks, strips, spreads, and sliced processed cheese.
The principal raw material for processed cheese is natural cheese, supported by other ingredients used according to the product formulation. The report specifically identifies cheddar cheese, whey powder, sodium phosphates, guar gum powder, corn syrup, paprika, potassium sorbate, and sodium chloride among the raw material and ingredient categories. The precise formulation depends on the desired product characteristics, processing method, and applicable standards.
The report illustrates natural cheese manufacturing through the general processing steps used for cheddar cheese. These include standardizing milk, pasteurizing or heat treating it, cooling, inoculating with starter and non-starter bacteria and ripening, adding rennet and forming curd, cutting and heating the curd, draining whey, texturing the curd, dry salting or brining, forming cheese into blocks, storing and aging, and finally packaging. These stages establish the base cheese that can subsequently be used in processed cheese manufacture.
Processed cheese is manufactured by preparing and blending natural cheese with the required ingredients, followed by controlled processing, cooking, and emulsification. The report identifies trimming and grinding, processing, cooking technique, packaging, and storage as major stages. Equipment covered in the report includes grinders or extruders, hygienic conveyors, twin ribbon blenders, feed systems, direct steam injection continuous cooking systems, vacuum de-aeration vessels, and surge hoppers or creaming tanks. The exact process sequence depends on the product format and formulation.
The report covers several processed cheese formats, including grated processed cheese, processed cheese cubes, sticks, strips, and sliced processed cheese. It also discusses processed cheese spread and other examples of processed cheese products. Different formats require appropriate processing, forming, cutting, packaging, and storage considerations. The product format is generally selected according to recipe requirements, intended application, consumer preference, and market demand.
A processed cheese plant requires equipment for preparation, blending, cooking, conveying, de-aeration, and product handling. The machinery listed in the report includes grinder/extruders, hygienic conveyors, twin ribbon blenders, feed systems, direct steam injection continuous cooking equipment, vacuum de-aeration vessels, and surge hoppers or creaming tanks. Equipment selection should be aligned with the plant capacity, product range, formulation, processing method, hygiene requirements, and desired level of automation.
FSSAI registration or licensing is an important regulatory requirement for applicable food businesses operating in India. The report includes a dedicated section on FSSAI registration for dairy products and covers selection of the kind of business, common documents required for obtaining FSSAI registration, and the FSSAI license registration procedure. The specific registration or licensing requirements depend on the nature and scale of the food business and the applicable regulatory provisions.
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