Evaporated Milk Project Report



You can download the evaporated milk project report immediately by paying a nominal fee. The objective of the report is to guide the potential entrepreneurs in the evaporated milk sector. These documents are helpful in preparing project reports for bank loans and other government schemes.

Evaporated milk is a product eaten worldwide, and individuals in the industry of making it are known to create sales year after year provided the firm is effectively managed. Evaporated milk, also known as unsweetened condensed milk in some countries, is a shelf-stable canned milk product made from fresh milk with around 60% of the water removed. It’s not to be confused with sweetened condensed milk, which adds sugar.

Evaporated milk, also known as “unsweetened condensed milk” in some countries, is a shelf-stable canned cow’s milk product with 60 per cent or more of the water removed from fresh milk. Sweetened condensed milk, on the other hand, adds extra sugar. Whole evaporated milk and skim evaporated milk are the two most common varieties of evaporated milk. Evaporated milk, like fresh or powdered milk, is a healthful option. Protein, calcium, and vitamins A and D are essential for strong bones.

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Market outlook 

Evaporated milk is a condensed version of fresh milk with around 60% of its water removed. Consumers prefer unsweetened condensed milk made from evaporated milk. The demand for evaporated milk is rising in the worldwide milk industry, owing to its widespread use in various food and beverage items, including coffee, shakes, and other drinks. According to the National Coffee Association statistics, coffee’s daily per capita consumption had climbed from 2.24 cups in 2001 to 2.97 cups in 2017. Evaporated milk is also gaining popularity among families due to its numerous applications in various cuisines, where it serves as a flavour enhancer and texture enhancer. In the worldwide evaporated milk market, the bulk of demand comes from North America and Europe, and Europe is also the world’s largest producer of evaporated milk.

(1) Asia Pacific Market

Asia Pacific is predicted to increase at a CAGR of 2.7 per cent, making it the fastest-growing regional market. It is because milk replacements are in great demand in emerging nations like India and China. Demand is rising as more people use evaporated milk to substitute natural milk in tea and coffee.

(2) Global Arcade

The worldwide evaporated milk market was estimated at USD 4.97 billion in 2018, with a CAGR of 2.3 percent anticipated from 2019 to 2025. The industry’s extensive reach, excellent nutritional value, extended shelf life, and low price have contributed to the market’s growth.

The market for evaporated milk is estimated to reach $8220.0 million in 2020, up from $7800.0 million in 2015. Nestle, GLORIA, Arla, Friesland Campina, Marigold, Fraser and Neave, and O-AT-KA Milk Products are the market’s key participants. North America and Europe account for most of the worldwide demand for evaporated milk, and Europe is also the world’s most extensive product producer.

For more market information, industry report of agriculture and related products is attached with the project report of evaporated milk.

Opportunities for Market Participants:

Coffee has become one of the most popular drinks due to its fast-paced lifestyle and westernisation. The demand for evaporated milk is being fueled by an increase in hotels, restaurants, and cafés and its use in various food and beverage preparations. Evaporated milk is appearing in more and more household aisles as an emergency stock of milk due to increased flavour inspiration among the people.

Uses & market potential 

Reduced evaporated milk is occasionally used in tea, coffee, or dessert topping. Custards, frozen sweets, pie fillings, and thick sauces all benefit from it. Evaporated milk beat into a creamy topping by cooling it somewhat.

Firstly, this product does not require refrigeration and has a significantly longer shelf life, and as a result of this unique feature, evaporated milk is constantly in great demand. In 2018, the worldwide evaporated milk market was valued at USD 4.97 billion, with a CAGR of 2.3 per cent predicted from 2019 to 2025.

Market Segmentation: Around the World

(a) The worldwide evaporated milk market has been split by source as follows:

  • Organic
  • Conventional

(b) The worldwide evaporated milk market has been divided into four categories based on type:

  • Whole Milk
  • Skimmed
  • Low Fat

(c) The worldwide evaporated milk market has been categorised based on packaging as follows:

  • Glass Bottles
  • Cans
  • Pouches
  • Tetra Packs

(d) The worldwide evaporated milk market has been divided based on end-use as follows:

(e) The worldwide evaporated milk market has been categorised based on distribution channel as follows:

(i) First Retailing in Stores:

A) Grocery Retailers –

  1. Modern Grocery Stores
  2. Hypermarkets that specialise in food
  3. Convenience Stores (Convenience Stores)
  4. Retailers on the Forecourt
  5. Supermarkets
  6. Small independent grocers
  7. Other Grocery Stores Traditional Grocery Stores.

B) Non Grocery Retailers-

  1. Other non-grocery Retailers
  2. Mixed Retailers.

(II) Online shopping

Equipment Requirement

Essential Machinery requirements are as follows:

  1. Weighing Machine
  2. Milk Storage Tank
  3. Milk Homogenizer
  4. Baby Boiler
  5. Milk Refrigerator
  6. Can Filling Machine
  7. Can Seamer
  8. Milk Evaporation Tank
  9. Condenser
  10. Water Pump
  11. Cooling Tower
  12. Sterilisation Retort

Raw Material 

Essential Raw material requirements are as follows:

  1. Milk
  2. Cans
  3. Chemicals, Preservatives etc.

Important points of the project report of Evaporated Milk

Following are the important points in the project report of Evaporated Milk.

Sr. No.Particulars
1Project At A Glance
2Cost Of Project
3Means Of Finance
4Product Introduction
5Uses & Market Potential
6Infrastructure Requirement
7Machinery Details With Images
8Raw Material
9Manufacturing Process
10Process Flow Diagram
12Power And Fuel
13Bank Term Loan
14Approvals & Registration Requirement
15Implementation Schedule
16Cash Flow Statement
17Projected Balance Sheet
18Projected Profitability Statement
19Computation Of Making Of Evaporated Milk
20Computation Of Working Capital Requirement
21Break Up Of Labour
22Break Up Of Salary
23Computation Of Depreciation
24Repayment Schedule Of Bank Loan
25Calculation Of D.S.C.R.
26Computation Of Sale
27Computation Of Electricity
28Break Even Point Analysis
29Plant & Machinery

Manufacturing Process

Following steps are involved in the manufacturing process of unsweetened condensed milk:

1) Reception of milk and testing:

Refrigerated tank trucks transport raw milk from the dairy farm to the plant. The milk is analysed inside the facility for odour, taste, bacteria, sediment, milk protein and milk fat content.

2) Standardisation:

This has been set to a specified quantity of fat and solids, not fat (SNF). Evaporated low-fat milk has a fat content of 7.5 per cent to 9.0 per cent and a non-fat milk solids content of 18 per cent to 22 per cent.

3) Preheating/Pasteurisation:

The fluid milk is warmed before condensing to increase the concentrated product’s heat stability and give the end product the best viscosity.

4) Evaporator:

Indirect heating is used to evaporate the water. The thermal impact of heat delivered is limited between the product and the heating medium (steam) is kept separate using a specific steel sheet. Evaporation occurs in a vacuum at 160–320 hPa pressures, comparable to water boiling temperatures of 55°C–70°C. Falling film evaporators, rising film evaporators, circulation / vertical evaporators, and horizontal tubes evaporators are the most common types of evaporators used in the milk industry, as mentioned below.

(a) Multiple-effect Evaporator:

A multiple-effect evaporator is a device for effectively evaporating water using steam heat. Water is boiled in a series of containers in a multiple-effect evaporator. The second effect can work at a more excellent vacuum (and hence at a lower temperature) than the first if two evaporators are coupled in series. As a result, the vapour generated in the first effect may be utilised to heat the second effect, which works at a lower boiling temperature due to the more excellent vacuum.

(b) Falling film evaporators:

A falling film evaporator (FFE) is a heat exchanger with a vertically oriented shell and tube (S&T) that separates two or more liquids with different boiling points. The concentrated liquid is pushed to the top of the heating tubes, spreading it to produce a thin coating on the tube walls. As a result of the external heating of the heating tubes, the liquid film begins to boil and is partially evaporated. Initially induced by gravity, the downward flow is aided by the parallel low flow of the produced vapour. The bottom part of the “Calandria” and the downstream centrifugal droplet separator separate residual film liquid and vapour.

5) Homogenisation

Homogenisation is a mechanical treatment for milk fat globules that includes passing milk through a tiny hole under high pressure, resulting in a decrease in average diameter and an increase in the amount and surface area of the fat globules. It has made a stable emulsion in which the fat globules don’t rise to the surface and form a cream layer.

6) Cooling

The pre-treated milk is homogenised and then chilled to around 14 °C before being sent for further processing.

7) Canning

Before sterilisation, canning machines for condensed milk automatically fill and seal the cans.

8) Sterilisation

2 processes used for this i.e.

(a) Continuous Autoclave – The cans travel through the continuous autoclave on a conveyor belt at a perfectly regulated pace.

(b) Batch Autoclave – The cans are first packed in special containers before being loaded into the autoclave.

9. Storage:

It is autoclaved and then cooled to roughly 5°C before being stored.As previously stated, the procedure was to retort processed unsweetened condensed milk. If the milk is to be condensed using UHT processing, the whole method stays the same, except steps 7 and 8, which are replaced by steps 10 and 11 outlined below.

10. UHT Treatment:

The milk is then passed through the UHT plant/heat exchanger, where it is heated to a temperature of 122°C–140°C for 4 seconds to 2 minutes. A plate heat exchanger is recommended in most cases, and if UHT Treatment is utilised in the procedure, the preheating step will be performed below.

11. Aseptic Filling:

Filling commercially sterilised products into pre-sterilised containers is known as aseptic processing and packaging.


Demand for evaporated milk in foods and beverages are increasing. Why?

The global market for evaporated milk for domestic use is growing because it has multiple benefits in various cuisines where it serves as a flavour enhancer and enhances texture. In addition, demand for evaporated milk has increased significantly in the bread and confectionery industries. Consumers prefer unsweetened condensed milk prepared from evaporated milk. In addition, it’s found in infant food. In response to the increased demand for organic products, the producers release their evaporated milk products. Evaporated milk is available in several package sizes to fulfil the customer’s needs.

Also Read: Cattle Feed Manufacturing Business Plan

Market Contributor Positions Available. Is this a profitable business in the coming time?

Coffee has become one of the most popular drinks due to its fast-paced lifestyle and westernisation. An expansion in hotels, restaurants, and cafés and its usage in a range of cuisine preparations drive demand for evaporated milk. As a consequence of increased flavour inspiration among the public, evaporated milk is beginning to appear in more and more household aisles as an emergency stock of milk.

Also Read: Soft Drinks Manufacturing Business Plan


Is the project report of evaporated milk available for download in PDF format?

Yes, Project Report of Evaporated Milk is available in PDF format for download on the website.

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