Detailed Project Report on Dairy Products (1,00,000 Ltr/Day Milk Processing) to Produce Ghee, Butter, Paneer, Casein, Flavoured Milk, Cheese, Yoghurt, Ice Cream and Pouch Packaging of Milk

DAIRY PRODUCTS (1,00,000 LTR/DAY MILK PROCESSING) TO PRODUCE GHEE, BUTTER, PANEER, CASEIN, FLAVOURED MILK, CHEESE, YOGHURT, ICE CREAM AND POUCH PACKAGING OF MILK

[EIRI/EDPR/1581] J.C. 378

INTRODUCTION

Milk is an important human food. It is palatable, easy to digest and highly nutritive. It contains proteins, fat, sugar, minerals and a liberal quantity of different kinds of vitamins.

In World milk production, India ranks next only to the United States of America and the U.S.S.R.  But the milk  produced in  India  is far from adequate for its vast  population  as  the daily  average consumption per head comes to even less than  half of the optimum requirement of about 310 grams.

The importance of milk in human diet especially for children and expectant and nursing matters is vital. To meet the demand of the increasing population milk production in India has to be increased up to about 64 million tons by 2000 Add It is neither possible nor desirable to increase the cattle and buffalo population to achieve this target.  This can only be achieved by stepping up milk production of our bovine population by cross breeding of cows and use of improved cows and buffaloes.

Unlike rich countries like the U.K. and the U.S. dairying in India is a subsidiary occupation of almost all the farmers. More than 60 per cent of the families involved in dairying belong to the small or marginal farmers or even agricultural laborers.

In the first half of the 1900 dairying in the country was largely unorganized, except for military farm which were established and largely stocked with the European breeds.  In the plantation areas, pure breed exotic bulls were randomly crossbred with local cows.  Apart from the "pockets" of  improved  animals thus  created,  dairying  was  largely  left  in  the  hands   of traditional producers, middle man, product makers and vendors.

COST ESTIMATION

Plant Capacity            1,00,000 Litres/Day

Land & Building ( sq.mt.)    Rs. 8.73 Lac

Plant & Machinery                    Rs. 92.14 Th.

Working Capital for 1 Month    Rs. 1.61 Lac

Total Capital Investment          Rs. 11.51 Lac

Rate of Return                          58%

Break Even Point                      32%

CONTENTS

INTRODUCTION                                                

PROPERTIES                                                   

PROPERTIES OF BUTTER                                        

USES AND APPLICATION                                         

B.I.S SPECIFICATIONS                                       

MARKET SURVEY                                               

EMERGING NEW TECHNOLOGIES IN THE DAIRY INDUSTRY IN INDIA                                       

BUYING AND COLLECTION OF MILK                                

CHILLING AND TRANSPORTATION OF MILK TO PROCESSING STATION                                      

MANUFACTURERS AND EXPORTERS OF DAIRY/MILK PRODUCTS                                     

MANUFACTURING PROCESS                                      

FLOW DIAGRAM                                                  

MANUFACTURING PROCESS                                       

BUTTER MANUFACTURE PROCESS                                

FLOW SHEET FOR MANUFACTURE OF BUTTER FROM MILK             

FLOW DIAGRAM FOR GHEE                                       

MANUFACTURE OF CASEIN                                      

FLOW DIAGRAM FOR CASEIN MANUFACTURE                          

FLAVOURED MILK                                             

PROCESS FLOWSHEET MILK PROCUREMENT                         

PROCESSED CHEESE                                          

FLOW-SHEET PREPARATION OF NATURAL CHEESE                   

FLOW-SHEET OF NATURAL CHEESE TO PROCESSED CHEESE    

ICE CREAM OF DIFFERENT FLAVOURS                            

SOFTY & ICE CREAM MIX PROPERTIES                            

B.I.S SPECIFICATION                                         

PROCESS OF MANUFACTURE OF ICE CREAM                          

FORMULATION OF ICE-CREAM (READY TO SERVE)                  

HOW THE PLANT OPERATES                                    

COMPLETE PLANT & MACHINERY SUPPLIERS FOR DAIRY PRODUCTS   

SUPPLIERS OF PLANT & MACHINERY                                

RAW MATERIALS SUPPLIERS                                        

PLANT LAYOUT FOR DAIRY UNIT                                

APPENDIX – A:

01. PLANT ECONOMICS

02. LAND & BUILDING

03. PLANT AND MACHINERY

04. OTHER FIXED ASSESTS

05. FIXED CAPITAL

06. RAW MATERIAL

07. SALARY AND WAGES

08. UTILITIES AND OVERHEADS

09. TOTAL WORKING CAPITAL

10. TOTAL CAPITAL INVESTMENT

11. COST OF PRODUCTION

12. TURN OVER/ANNUM

13. BREAK EVEN POINT

14. RESOURCES FOR FINANCE

15. INSTALMENT PAYABLE IN 5 YEARS

16. DEPRECIATION CHART FOR 5 YEARS

17. PROFIT ANALYSIS FOR 5 YEARS

18. PROJECTED BALANCE SHEET FOR (5 YEARS)