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    Detailed Project Report on processed cheese manufacturing plant

    Detailed Project Report on processed cheese  manufacturing plant
    Detailed Project Report on processed cheese manufacturing plant
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      PROCESSED CHEESE MANUFACTURING PLANT
      [CODE NO.3898]  
       
      Process cheese is a dairy product which differs from natural cheese in the fact that process cheese is not made directly from milk. However, the main ingredient of process cheese is natural cheese. Process cheese is produced by blending natural cheese of different ages and degrees of maturity in the presence of emulsifying salts and other dairy and nondairy ingredients followed by heating and continuous mixing to form a homogeneous product with an extended shelf life.
       
      Some examples of processed cheese are: ‘cheese’ from a tube, spreadable cheese spreads,  ‘La vache quite rit’, cheese strings, etc.
       
      Processed Cheese means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheeses with the aid of heat and emulsifying agents and may contain cream, butter, butter oil and other milk products. It may also contain non-dairy ingredients not exceeding one sixth of the weight of the total solids of the final product on dry matter basis. 
       
       Processed Cheese Spread means the product obtained by grinding, mixing, melting and emulsifying one or more varieties of cheese with emulsifying agents with the aid of heat and may contain cream, butter oil and other dairy products. It may also contain natural carbohydrate sweetening agents and other non- dairy ingredients not exceeding one sixth of the weight of total solids of the final product on dry weight basis.
       
      COST ESTIMATION
       
      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%
       
       
      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 – A:
       
       1.  COST OF PLANT ECONOMICS  
       2.  LAND & BUILDING                                 
       3.  PLANT AND MACHINERY                             
       4.  FIXED CAPITAL INVESTMENT                         
       5.  RAW MATERIAL                                     
       6.  SALARY AND WAGES                                 
       7.  UTILITIES AND OVERHEADS                         
       8.  TOTAL WORKING CAPITAL                           
       9.  COST OF PRODUCTION                               
      10.  PROFITABILITY ANALYSIS                           
      11.  BREAK EVEN POINT                                 
      12.  RESOURCES OF FINANCE                       
      13.  INTEREST CHART                                   
      14.  DEPRECIATION CHART                               
      15.  CASH FLOW STATEMENT                               
      16.  PROJECTED BALANCE SHEET      
       
       
       

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