Cow And Buffalo Milk Uht Plant - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost And Revenue
|Every person needs good health and for good health we need good proteins. In these cases milk is the best way to achieve good health. This is the best source of vitamin and Enzymes. Milk is an opaque white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest the other types of food. The exact components of raw milk varies by species, but it contains, significant amounts of saturated fat, protein and calcium as well as vitamin C. Cow milk has a PH ranging from 6.4 to 6.8, making it slightly acidic. Buffalo milk also contains high levels of the natural antioxidant to capherol. Peroxidate activity is normally 2-4 times that of cow milk. The high milk solids of buffalo milk not only make it ideal for processing into superb dairy products, but also contribute to significant energy saving in conducting that process. Yogurts are natural thick set without recourse to addition milk proteins or gelling agents as with lesser milks. Cow milk has been processed into dairy products. Such as cream, butter, yogurt, ice cream and especially the more durable and easily transportable product, cheese. Cow milk was first used as human food in the India. In India today, cows milk is produced on an industrial scale. It is by far the most commonly consumed form of milk in the India. The carbohydrate lactose gives milk its sweet taste and contributes about 40% of whole cow milks calories. Cow milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals and supplies 66 kcal of energy per 100 grams. Cow milk allergy is as an immunologically medicated adverse reaction to one or more cow milk proteins. Cow produce bovine growth harmone naturally, but many producers administer additional rBGH because it increase milk production. The modern dairy cow the buffalo can thrive without the need to use high levels of concentrated feed. The UHT process other advantages, which arise from the fact that chemical reaction rates are less sensitive to changes in temperature than the thermal inactivation of spores. Therefore, the much shorter processing times required to achieve commercial sterility result in much less chemical reaction occurring, as well as allowing a continuous processing operation. The largest producer and consumer of cows milk in the world is India followed by the U.S., Germany and Pakistan. The demand of milk and milk products is increasing day by day. So there is good scope for dairy farming and dairy products manufacturing. New entrepreneurs can well venture into this field. Few Indian Major players are as under: Amrut Industries Ltd. Asian Lakto Inds. Ltd. Belapur Industries Ltd. Dairyfield Ltd. Hatsun Agro Products Ltd. Heritage Foods (India) Ltd. India Dairy Products Ltd. Indiana Dairy Specialities Ltd. Kaira Can Co. Ltd. Metro Dairy Ltd. Panchmahal District Co-Op. Milk Producers' Union Ltd. Paripurna Dairy Products Ltd. Parul Foods Specialities Pvt. Ltd. Ramya Agro Products Ltd. Ravileela Dairy Products Ltd. Svera Agro Ltd. Vidya Dairy|
|Plant capacity: 8640 Kls./Annum,1 Ltrs. Pouches/Day 12000 Nos., 500 Ml. Pouches/Day 24000 Nos.||Plant & machinery: 90 Lakhs|
|Working capital: -||T.C.I: 677 Lakhs|
|Return: 46.00%||Break even: 33.00%|
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