BABY CEREAL FOOD & MILK POWDERS (BABY FOOD PRODUCTS)
[EIRI/EDPR/1610] (J.C.: 411)
INTRODUCTION
Food is composed of three main groups of constituents i.e., carbohydrates, fat & protein. In addition to this there must be some inorganic minerals & organic substances e.g. Vitamins, Iron, Mg, etc.
There may be some foods which contain less or higher of these essential nutritional components depending upon the nutritional value. They are enriched or fortified by other components to attain the required level of utrition.
The Baby-cereal-foods is that enriched food which has a requisite level of nutrition. This requisite level is prescribed by various dieticians & physicians for children. Various experts fixed a definite calorific value for infant food & based on this the various mixtures or formulae of foods are developed. This formula of infant food contains essential amino-acids, fats, proteins, vitamins & other essential minerals etc. which are necessary for the normal growth of child.
Food products are derived from single grains or blends of mixed grains combined with other ingredients for flavour and nutritional fortification. Materials used by various manufacturers in addition to the grains include malt, milk powder, vegetable oil, wheat germ, sugar, cotton seed flour, tri-or dicalcium phosphate, dried yeast, a form of iron such as sodium iron pyrophosphate and the B vitamin thiamin, riboflavin and niacin. The formulae and manufacturing processes are carefully controlled so that the vitamins and minerals are present in sufficient quantity to satisfy certain level declarations.
Infant cereal labels, in most instances list a complete proximate analysis as well as a section stating the percentage of minimum daily requirements for some of the vitamins and minerals present in a certain portion of the product.
COST ESTIMATION
Plant Capacity 7 MT/Day
Land & Building (15,000 sq.mt.) Rs. 16.88 Cr
Plant & Machinery Rs. 2.56 Cr
Working Capital for 3 Months Rs. 11.00 Cr
Total Capital Investment Rs. 31.01 Cr
Rate of Return 29%
Break Even Point 42 %
CONTENTS
INTRODUCTION
APPROXIMATE ANALYSIS OF OATMEAL CEREAL:
USES AND APPLICATIONS
NUTRITIVE VALUE OF DRY MILK:
USES OF SKIM-MILK POWDER
BREAD:
CHAPATI:
TOFFEE:
COMPOSITIONS AND PROPERTIES
COMPOSITION OF DRY MILK & MILK PRODUCT
1. SOLUBILITY:
2. COLOUR:
3. HYDROSCOPIC PROPERTIES:
4. TASTES:
COMPOSITION OF MILK-POWDER
THE AVERAGE COMPOSITION OF MILK POWDERS:-
MARKET POSITION
MANUFACTURING MILK POWDER ON COMMERCIAL SCALE:-
WHOLE MILK POWDER (WMP):
COWS MILK: SUMMARY FOR SELECTED COUNTRIES
COWS MILK: SUMMARY FOR SELECTED COUNTRIES
PRESENT MANUFACTURERS AND DEALERS
MILK POWDER
B.I.S. SPECIFICATIONS
FORMULATIONS
1. MALTED FOOD
2. EGG CONTAINING FORMULA
3. MILK BASED
EXAMPLES OF COMMERCIALLY PREPARED MILK-BASED FORMULAS MARKETED IN THE UNITED STATES
IF VEGETABLE PROTEIN BASED
CONTENTS OF `CERELAC' TYPE. INFANT FOOD
CONSTITUENTS OF `CERELAC' TYPE INFANT FOOD
DETAILED PROCESS OF MANUFACTURE OF BABY CEREAL FOOD
2. APPEARANCE:
3. RECONSTITUTION PROPERTIES
4. NET WEIGHT AND FILLING OF CONTAINER
5. REFERENCE SAMPLES
6. TRADE SAMPLES
7. COMPETITIVE TESTING
DETAILED MANUFACTURING PROCESS OF MILK POWDER
SEPARATION/STANDARDIZATION
PREHEATING
EVAPORATION
SPRAY DRYING
THE STAGES IN SPRAY DRYING ARE ESSENTIALLY THE FOLLOWING:
ROLLER OR DRUM DRYING OF MILK POWDERS
PACKAGING AND STORAGE
AGGLOMERATED POWDERS
INSTANT WHOLE MILK POWDER
ENERGY AND ENVIRONMENTAL CONSIDERATIONS
INSTANT WHOLE MILK POWDER
FIG. 1 PROCESS DIAGRAM. INSTANT WHOLE MILK POWDER
FIG. 2 TWO-STAGE LECITHINATION PLANT
FIG. 3 LECITHIN DOSING EQUIPMENT
FIG. 4 COMPLETE PLANT FOR PRODUCTION OF INSTANT WHOLE MILK POWDER (MSD)
PROCESSING CONSIDERATIONS IN THE MANUFACTURE OF MILK PROTEIN CONCENTRATE
MPC 42-85 % POWDER PRODUCTION
CHEMICAL
ENZYMATIC
ULTRAFILTRATION
LABORATORY CONTROL
MOISTURE:
SOLUBILITY:
WETTABILITY:
BACTERIOLOGY OF MILK POWDER:
FREEZING DRYING:
KEEPING QUALITY:
NUTRITIONAL VALUE:
SOLUBILITY OF DRIED MILK:
C) HOWAT AND WRIGHT'S METHOD:-
SELECTION OF PROCESS OF MANUFACTURE
DESIGN
MILK BASED FORMULAS (CONTAINING MILK COMPONENTS SUCH AS CASEIN OR WHEY PROTEIN)
ANIMAL OR VEGETABLE FAT BASED FORMULAS (CONTAINING VEGETABLE AND/OR MILK COMPONENTS)
NON-MILK BASED (CONTAINING NO MILK COMPONENTS AT ALL)
RAW MATERIALS
PROTEINS
FATS AND CARBOHYDRATES
DILUENTS
MINERALS
VITAMINS
EMULSIFIERS/STABILIZERS
THE MANUFACTURING PROCESS
MIXING INGREDIENTS
PASTEURIZATION
HOMOGEN IZATION
GRINDING AND MILLING:
STANDARDIZATION
PACKAGING
STERILIZATION
QUALITY CONTROL
THE FUTURE
PRODUCTION OF POWDERED BABY FOOD
SECTION OF RAW MATERIALS
THE TYPES ARE:
TABLE 1: COMPOSITION OF DIFFERENT BABY FOODS
WET MIXING PLANT
FAT
LIQUID MILK CONCENTRATE
RAW MATERIALS IN POWDER FORM
MIXING TANKS - PASTEURIZER – HOMOGENIZER
EVAPORATION
SPRAY DRYING
PRODUCTION TIME BETWEEN CIP CLEANING
POWDER STRUCTURE
DRYING PARAMETERS
AS A RULE OF THUMB THE FOLLOWING APPLIES:
AUTOMATION
CIP PLANT
CONCLUSION
MILK SELECTION
COMPOSITION OF MILKS OF COWS, BUFFALOES, GOATES & SHEEP
PROCESS FLOW SHEET
MILK POWDER
BABY CEREAL FOOD
COMPLETE PLANT SUPPLIERS
MANUFACTURERS/SUPPLIERS OF PLANT & MACHINERY
BLENDING TANK
FLAKING MACHINES
SIEVES
CHILLING PLANT
MILK PASTEURIZER
SPRAY DRYERS
VACUUM DRYER
VACUUM EVAPORATORS
AIR CONDITIONING SYSTEM
BOILERS
GEN SET
ELEVATORS & ESCALATORS
RAW MATERIAL SUPPLIERS
PURE MILK
WHEY PROTEIN
VEGETABLE FAT
MALTODEXTRIN POWDER
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)