MILK PROCESSING
[EIRI/EDPR/4377] J.C.: 2569XL
INTRODUCTION
The milk of each species seems to be a complete food for its own young for a considerable time after birth. In the stomachs of the young, milk is converted to a soft curd that encloses globules of fat, enabling digestion to proceed smoothly without the disturbance often caused by fatty food. Lactose, or milk sugar, is broken down into simpler digestible sugars by the enzyme lactase, which is produced in the intestine of infants. Infants who do not produce lactase develop lactose intolerance, a condition in which a variety of gastrointestinal problems arise. Lactose intolerance also commonly develops after weaning or with advancing age, when many individuals cease producing lactase.
Milk protein is of high nutritional value because it contains all the essential amino acids—i.e., those which infants cannot synthesize in the necessary quantities. Milk’s mineral content includes calcium and phosphorus in quantities sufficient for normal skeletal development, but little iron. Milk contains B vitamins as well as small amounts of vitamins C and D. Commercial cow’s milk is commonly enriched with vitamins D and A before sale.
Microorganisms contained in raw (unheated) milk or picked up from the environment will quickly sour and curdle the milk. Cooling to slightly above its freezing point keeps milk palatable for a longer time by reducing the multiplication of spoilage bacteria and the chemical changes that they induce.
Many countries have laws requiring that milk be pasteurized as a protection against pathogenic (disease-causing) organisms. Pasteurization is a partial sterilization accomplished by raising the milk to a temperature high enough to destroy pathogenic bacteria and a large proportion of those causing spoilage. Pasteurized milk that is kept refrigerated in closed containers will remain consumable for approximately 14 days.
Milk fat, being less dense than other milk components, can be efficiently removed in a cream separator by centrifugation, yielding low-fat milk and skim milk. Low-fat milk contains 1–2 percent fat, while skim milk contains less than 0.5 percent fat.
Much of the milk sold as a beverage has undergone homogenization, a process in which the milk is forced under high pressure through small openings to distribute the fat evenly throughout the milk.
The dairy market in India reached a value of INR 13,174 Billion in 2021. Looking forward, the publisher expects the market to reach INR 30,840 Billion by 2027, exhibiting a CAGR of 14.98% during 2022-2027.
It is intended to prepare a Feasibility Report to install 200000 LTRS/DAY Milk Processing Facility as a Green Field Project.
COST ESTIMATION
Plant Capacity 2,00,000 Ltr./Day
Land & Building (4420 sq.mt.) Rs. 4.64 Cr
Plant & Machinery Rs. 9.86 Cr
Working Capital for 0.033 Month Rs. 90.71 Lac
Total Capital Investment Rs. 16.00 Cr
Rate of Return 76%
Break Even Point 48%
CONTENTS
INTRODUCTION
PROPERTIES
BENEFITS
TYPES OF MILK
TONED MILK
DOUBLE TONED MILK
STANDARDISED MILK
FLAVOURED MILK
FULL CREAM MILK
BOILED MILK
MIXED MILK
RECOMBINED MILK
SKIMMED MILK
FACTORS AFFECTING COMPOSITION OF MILK
MARKET OVERVIEW
INDIAN MARKET
STATE-WISE SEGMENT INSIGHTS
VALUE-ADDED PRODUCT WISE SEGMENT INSIGHTS
EXPORT-IMPORT
KEY GROWTH DRIVERS OF THE MARKET:
KEY DETERRENTS TO THE GROWTH OF THE MARKET:
GLOBAL MARKET
RAW MATERIALS
BIS STANDARDS
MILK AND MILK PRODUCTS
MANUFACTURING PROCESS STEPS
COOLING AND STORING MILK
FILTERATION
STANDARDISATION
HOMOGENISATION
CLARIFICATION
PASTEURIZATION
PASTEURIZATION REQUIREMENTS:-
THE FOLLOWING ARE THE MAIN SYSTEM OF PASTEURIZATION
STING
PACKING
PROCESS FLOW
DETAILS OF MILK PROCESSING
COLLECTING
SEPARATING
FORTIFYING
PASTEURIZING
HOMOGENIZING
PACKAGING
METHODS OF PASTEURIZATION & ITS BENEFITS
VAT PASTEURIZATION
HTST PASTEURIZATION
BENEFITS OF HTST PASTEURIZATION
PASTEURIZATION TEMPERATURE & TIME CHART
PASTEURIZATION CONDITION USED FOR MILK PRODUCTS
TECHNICALITIES - MILK PROCESSING UNIT
SOME SIGNIFICANT BENEFITS OF MILK PROCESSING PLANTS:
STEPS TO SET UP MILK PROCESSING
IF YOU ARE RUNNING MILK PROCESSING PLANTS THEN YOU SHOULD REMEMBER THE FOLLOWING POINTS.
GUIDE TO START & RUN MILK PROCESSING PLANT
IN ADDITION, THERE ARE MANY TECHNIQUES OF MILK PROCESSING THAT DONE BY DAIRY FARMERS. THESE PROCEDURES ARE GIVEN BELOW:
MILK QUALITY AND TESTING
PASTEURIZATION
COOLING
PACKAGING AND CAPPING
QUALITY ASSURANCE
SUPPLIERS OF PLANT & MACHINERY
ENGINEERING DESIGN CONSIDERATIONS
SEWAGE AND WASTE WATER EFFLUENT
STP FLOW DIAGRAM (TYPICAL)
UTILITIES REQUIREMENT (ESTIMATED-MONTH)
PRELIMINARY LAYOUT
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
ANTICIPATED ENVIRONMENTAL IMPACTS
CONSTRUCTION PHASE
OPERATION PHASE
MITIGATION MEASURES (PROPOSED)
PROPOSED IMPLEMENTATION SCHEDULE
PROJECT FINANCIALS
BASIS & PRESUMPTIONS (FOR PROFITABILITY WORKINGS)
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)
