INTRODUCTION
Dairy or Milk products are in great demand. Milk Processing Plant Project Report will assist
you to establish dairy processing business in India and make great profits. It is very hard to
meet the dairy and milk products demand due to rising population in the country. Whoever
starts the milk processing plant is going to excel.
Milk processing relates to harvesting milk from milk giving animals.The structure of the milk
processing plant diffres from country to country. In milk processing plant business plan you
will get complete detail about how the procesing of milk takes place and the plant is set up. In
some parts of India milk is sold in litres in open containers but in some parst of the country it
is processed and packed properly.
Milk being highly digestive and nutritive food is demanded by every household in the
country. India is among the top sellers of milk. The supply and distribution of milk is uneven
in the country as milk processing plants are less in number.
MARKET
By installing hoardings or banners at key positions in the cities and shopping centers, the
dairy unit should have a marketing department that can sell milk and dairy products. For sales
and promotional planning, a comprehensive business study of cities and retail outlets would
help.
The main rivals and their latest deals need to be discovered. Higher market growth can be
accomplished by constructing or supporting milk brand parlors and distribution retail outlets
in large heavily populated regions of cities with door delivery of milk to customers
DAIRY PRODUCT MANUFACTURING
Butter production
Raw milk is now able to begin the butter production process while undergoing the skimming,
filtration/clarification, and pasteurization process. Homogenized milk is not ideal for the
processing of butter, stopping the process of homogenization. The heavy milk fat that is
isolated from raw milk is heat processed and cooled after skimming. It makes for strong
churning and whipping. For the ripening of the milk, culture inoculation can be processed at
the time of churning. This tends to improve the diacetyl content that is the compound
responsible for butter taste.
Production of Cheese
Milk is heated until it exceeds the ideal temperature when being stirred in the large cheese
tank. Adding lactic acid bacteria to the milk along with an enzyme rennet. At this stage, stop
stirring, to enable the milk to settle down in a big vat. Resting for 30 to 45 minutes allows the
milk to curdle. By dividing it into smaller pieces, the jellylike curdled milk is stirred. This
allows the curd and the water content to be isolated. The smaller the pieces, the more
complicated the cheese would be. While it is heated up to 57 ° C, the curd is stirred.
The collection of cheese is done in cheesecloth and hard-pressed to extract the substance of
whey or water. Based on the size of the cheese, the soft cheese obtained is placed into a saline
bath for 30 minutes to 2 days. This processes the moisture content leftover and allows the salt
to be absorbed to keep the cheese stable. The last step is ripening and fermentation, which
causes holes and scent to shape the cheese dough.
Milk Powder Production
To produce milk powder, milk that is not pasteurized is used. It may consist of skim milk
powder, milk powder filled with fat, or whole milk powder. Based on the particular
characteristics of the final powder product and the consistency of the milk’s protein content,
milk is preheated at the required or preheated temperature in tubular heat chambers.
Then the warm milk moves into the evaporation chamber, raising the concentration of milk
solids by up to 50%. The condensed milk is then placed into the drying chamber, causing the
leftover water content to evaporate immediately by spraying the concentrated milk over the
hot air current, leaving small amounts of powdered milk solids at the bottom of the chamber
to sink. Milk powder is processed and prepared for retail sale in the desired amount
PLANT & MACHINERY.
Gas Burner, Stainless Steel sweet tray, Doodh Peda Machines, Dry Fruit Choppers,
Commercial Gas Stove, Sweet Shop Freezer, Utensils Lump sum & other items and
consumables are locally available.
STAFF & LABOUR.
Manpower required by the unit are locally available. The annual needs and costs
of manpower is shown below
OTHER EXPENSES.
The probable other experiences are considered in the economics of the project.
They include rent, electricity charges, transportation, communication, travelling,
maintenance, postage & stationery etc.
COST OF PROJECT AND FINANCE MIX
I. Cost of Project and Finance Mix
The total cost of the project has been estimated at Rs. 8,40,000.00 (Rupees
Eight Lakh Forty Thousand). The break – up of the capital of cost of the
project is given as under:
Sr. No. Particulars Amount (in Lakhs)
1. Project Cost 8.40
Total 8.40
II. Means of Finance
The total project arrived at Rs. 9,50,000.00 (Rupees Nine Lakh Fifty Thousand)
is proposed to be financed under the Acharya Vidyasagar Cow Promotion
Scheme as per the following finance mix:
Sr. No. Particulars Amount (in Lakhs)
1. Equity
Promoter’s Contribution 0.84
2. DEBT
Term Loan from Bank 6.06
Subsidy 1.50
GRAND TOTAL 8.40
MEANS OF FINANCE
PROP CAPITAL, 0.84,
SUBSIDY, 1.5, 18% 10%
TERM LOAN,
6.06, 72%
PROP CAPITAL TERM LOAN SUBSIDY
BIO-DATA OF THE PROMOTER
SR. NO. PARTICULARS DETAIL
1. NAME MR. MAHENDRA
2. HUSBAND’S NAME MR. KARAN SINGH
3. AGE 37 YEARS
4. NAME OF THE UNIT DAIRY UNIT
GRAM BANSGARH, KARERA,
SHIVPURI DATIA, M.P.-473662
5. CATEGORY OBC
6. ADDRESS OF RESIDENCE GRAM BANSGARH, KARERA,
SHIVPURI DATIA, M.P.-473662
7. EDUCATION 12TH PASS
8. AADHAR CARD 6355-5384-6972
9. PAN CARD DMZPM4710F
MAN POWER REQUIRMENTS
I. ADMINISTRATION
SR. NO. DESIGNATION NUMBER RATE SALARY/ANNUM
(IN RS.)
1. MANAGER NA OWN
II. PRODUCTION
SR. NO. DESIGNATION NUMBER RATE SALARY/ANNUM
(IN RS.) (IN RS.)
1. SKILLED 2 4,000.00 96000.00
2. UNSKILLED 4 3,000.00 144000.00
TOTAL 6 240000.00
I. DETAILS OF LIVE STOCK
SR. NO. TYPE NUMBER AMOUNT (in Lakhs)
1. BUFFALO 10 6.60
