Description
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
