Description
If you plan to set up a sweetened condensed milk manufacturing plant, you can get guidance from the project report available here.
Condensed dairy products are milk products with extra value and longer shelf life. Fresh milk is clarified and standardised to an appropriate fat level before heat-treated at 85–90 C for several seconds. The bulk of bacteria destroys by the heating process, which functions as a barrier. It also inhibits oxidation and reduces fat separation.
Evaporation lowers the amount of water in the milk. Condensed milk products have various advantages over fresh milk, including the need for reduced storage space, good quality retention, preservation of milk’s essential excess nutrients, and lower transportation costs. When fresh milk is unavailable due to wars, epidemics, earthquakes, or other natural calamities, can utilise these products. They’re also appropriate for speciality food products aimed at athletes, convalescents, and the elderly.
Condensed milk with added sugar is known as sweetened condensed milk. This saccharine concoction is exceptionally thick and overly sweet. Gail Borden, an American entrepreneur, invented this product in the mid-1800s. Sweet condensed milk is a sort of milk in which the water gets removed, and sugar gets added. In essence, this product is sugar-laden, dense, and sticky. When compared to evaporated milk, it is sweeter and has more calories.
Market Opportunities & Project Report of Sweetened Condensed Milk
Condensed milk’s uses and applications include:
- Making sweet milk drinks
- Using it in tea or coffee
- Making ice cream
- Using it in candy and confectionery
- It may be used in a number of dishes.
The product is well-balanced in nutrition and frequently consumed throughout the country. Because this product is getting utilised to prepare various other items, there is always a high demand. This product is consumed by people of all ages, indicating that its popularity has grown and continuing need for it.
Manufacturing Business Methodology Plan
The following is a description of the Condensed Milk process:
- Pre-heating: Pre-heating is a critical step in manufacturing where germs are eliminated, particularly yeast and moulds. It primarily refers to heating milk before it is condensed, and it involves heating milk at a temperature of 85-90°C for 10 to 20 minutes.
- Addition of Sugar: Sugar is added after the previous steps have been completed. For killing all yeast and spores, the sugar solution is boiled. The amount of sugar in the milk is adjusted to get a final composition of 40-45 per cent.
- Condensing: Boiling is the main concept for removing water from standardised milk, and it is done under partial vacuum at a low temperature until the appropriate concentration is obtained. An evaporator is used to do this activity.
- Homogenisation: Before being cooled and crystallised, the hot condensed milk is homogenised. The goal is to achieve a consistent fat emulsion with minimal fat separation during storage. Because creaming isn’t always a big deal, homogenisation isn’t always done. Condensed milk is currently made less dense (and thickens less) than it was previously. Due to the substantial density difference between fat globules and continuous phase, homogenisation is frequently performed at low pressures of 2 to 6 MPa.
- Cooling & Crystallisation: Lactose crystals should be as tiny as possible to get the smoothest texture possible. Rapid chilling and seeding with finely powdered lactose are used to achieve this.
- Condensed milk packaging: The condensed milk is now ready to be packaged. Bulk packaging can be done in various barrels, drums, or tin containers. Cans are recommended for the retail market. Cans are sealed, labelled, and put in cases for storage and distribution in the local market after they have been filled.
Location required
To make safe, condensed milk, you’ll need an aseptic atmosphere. Consider starting a small factory or even a business from home. Start the company on a vast scale or a smaller size. You can locate the condensed milk plant near a bustling market or in an area where raw milk is readily available.
Those who like condensed milk most probably have their milk farms and units. Unsweetened condensed milk, evaporated milk, and sweetened condensed milk are all on the menu. The plant must have a well-developed road system and ample parking.
Licence, registration, and permissions required
The business model you choose determines whether you have restricted or unlimited liability. Apply for GST identification and register your business name. We must keep the Aadhar card, PAN card, and project report ready for applying for getting GST and other licenses for the Sweetened Condensed Milk plant.
Testing and certification will be required for your product. Check local government regulations and anti-pollution norms.
India’s Food Safety and Standards Authority will provide you with a food and safety licence as the following step (FSSAI). However, it is required for businesses that generate more than Rs. 12 lakh in revenue. It’s critical to register your company and obtain a trade licence. A No Objection Certificate from your society/residential area is required. You’ll also need to register the name of your company.
Take care of your health, labelling, and nutritional standards to follow FSSAI regulations. State health and food preparation rules are also followed depending on where you reside. Your kitchen may be examined by authorised staff from the local health and safety department. Establish your business following all legal requirements, including state and national regulations, and register as a corporation with the Internal Revenue Service and your state’s tax authority.
The following is a list of permits that must obtain before beginning a Condensed Milk manufacturing firm in India:
- Firm registration
- GST registration
- Trade licence
- Pollution certificate
- MSME/SSI Udyam registration
- EPF and ESI registrations
- Trademark registration
- FSSAI registration
- IEC code
- FPO act registration.
Machinery Requirement
You can find detailed information on the machinery manufacturing Sweetened Condensed Milk with pictures in the project report. Basic Machinery requirements are as follows:
- Weighing Machine
- Milk Storage Tank
- Evaporator Milk
- Milk Homogenizer
- Baby Boiler
- Refrigerator
- Can Washing Machine
- Condensed Milk Filling Machine
Raw Material
Basic Raw material requirements are as follows:
- Milk
- Sugar
- Cans
- Chemicals, Preservatives, etc.
Milk Selections
The milk used in the concentration should be of good quality Milk should be as fresh as feasible, sweet, and free of off-flavours as much as possible. Milk with off-flavours is refused because it is impossible to remove all off-flavours in this instance, and sediments should be absent. Milk should be clarified and filtered after it has been weighed to remove visible foreign matter, which is ugly and causes consumer complaints. To boost the efficiency of the operation, it is usual practice to pre-heat the milk before clarification in the warm clarifiers. If it is not going to be utilised right away, it should be cooled to 4.4°C.
Milk Standardisation
Milk standardisation is done to ensure that the final product meets legal requirements. The purpose of standardised milk for the manufacturing of condensed milk is to:
- To get the appropriate Fat: SNF ratio
- Determine the expected proportion of additional sugar to total milk solids.
- To adjust the finished product’s concentration to the appropriate percentage of total solids.
Addition Of Sugar
Sugar is added to the milk to preserve the condensed milk without using heat to sterilise it. This can mix with regular milk. The amount of sugar added is easily adjustable, and the sugar is pasteurised alongside the milk. However, this approach induces substantial Maillard reactions and a rapid age thickening during heating and evaporation. Alternatively, towards the conclusion of the evaporation process, a concentrated sugar solution can be added, providing it has been sufficiently heat-treated to kill any osmophilic yeasts. The sugar should be refined and free of inverted sugar to avoid excessive Maillard reactions.
Sugar Of The Appropriate Quality
- It must have a well-known preservation quality.
- It can’t be easily fermented.
- Sugar must be capable of blocking the germ life’s activities.
- Its solubility at the required concentration is sufficient to avoid supersaturation and crystallisation within the temperature range it is expected to be exposed to. The most often used sugar is sucrose.
- The sugar used in the milk must impart a flavour to the milk that is acceptable to the consumer’s palate. When appropriately refined sucrose is utilised, it ferments slowly in a concentrated solution. It prevents bacteria and other ferments from growing in the milk. Human taste buds universally praise its flavour.
Dextrose has several drawbacks.
- Thickening with age and
- Discolourations are the second type of discolouration. As a result, it is not advised for exporting or long-term storage of sweetened condensed milk.
- The primary benefit of dextrose is its low cost.
SUGAR QUALITY AND MAINTENANCE
Low-grade sucrose is a dangerous product because it includes adequate amounts of inverted sugar acid, which degrades the product’s quality.
Because sucrose has a hygroscopic quality, sugar stock should be kept sealed in barrels and a clean, dry environment. There is a risk of gassy fermentation if the necessary precautions are not taken.
Sugar Content / Sugar Ratio
The sugar content in sweetened condensed milk should be low enough to prevent microorganism activity. It will be known as the “Sugar Ratio.” The sugar proportion is given as a percentage.
A sugar ratio of 62.5 per cent signifies that the water in sweetened condensed milk has 62.5 per cent added sugar. This 62.5 per cent ratio is sufficient to safeguard the product from bacterial age degeneration given that.
- the milk is of good quality,
- it is efficiently forewarned in the manufacturing process, and
- there is no post forewarning contamination.
In condensed milk substantially polluted with sugar fermenting yeasts and moulds, this ratio will not prevent the development of faults and not prevent age thickening or thinning, for example.
SUGARING TECHNIQUES
- The temperature and time at which the sugar is added to the batch of milk have a significant impact on the finished product’s quality and age thickening.
- Adding sugar in fresh milk during forewarning boosts the microorganisms’ and enzymes’ heat resistance. As a result, a more significant temperature is required for a more extended time.
- Furthermore, the presence of added sugar in milk at forewarning temperature decreases the finished product’s physical stability and raises the risk of age thickening.
- Therefore, it is recommended that sugar be dissolved in water at 88°C or higher, resulting in a 65 per cent sugar solution. This solution is drawn into the pan separately throughout the condensing phase and eliminates the effect of sugar in milk reducing stability at high temperatures.
- Must run the syrup through a pressure filter or a centrifugal clarifier to guarantee that it is clear of foreign material.
WHEN USING DEXTROSE, TAKE CAUTION.
- Dissolving dextrose reduces the tendency of sweetened condensed milk with dextrose to thicken and discolour with time.
- Suppose part of the sucrose is replaced with dextrose. The completed product has a strong tendency to (a) Early discolouration (b) Age thickening unless extra precautions are followed when adding dextrose.
- These flaws are caused by dextrose’s unique action on casein, which results in a protein-dextrose complex developing in hot water, resulting in 60–65 per cent dextrose in the water solution.
- Avoiding this defect is as simple as pre-heating the milk and dextrose syrup separately, then bringing the latter into the vacuum pan individually near the conclusion of the condensing period.
- The dextrose syrup should be prepared and forwarded in the equipment that has been well cleaned and rinsed to remove all milk remains and alkaline cleaning solution. It’s also critical that the water used to prepare the syrup be somewhat acidic. In the case of hard water, a small amount of acid, such as acetic or hydrochloric acid, should be added to lower the pH to 6.8 in the Bromo – Thymol Blue test.
FAQ’s
What topics can we study in the project report of Sweetened Condensed Milk Manufacturing?
The following issues can be studied in the project report of Sweetened Condensed Milk Manufacturing.
| Sr. No. | Particulars |
| 1 | Project At A Glance |
| 2 | Product Introduction |
| 3 | Uses & Market Potential |
| 4 | Infrastructure Requirement |
| 5 | Machinery Details With Images |
| 6 | Raw Material |
| 7 | Manufacturing Process |
| 8 | Flow Diagram Of Manufacturing |
| 9 | Infrastructure |
| 10 | Land And Building |
| 11 | Manpower |
| 12 | Power And Fuel |
| 13 | Bank Term Loan |
| 14 | Approvals & Registration Requirement |
| 15 | Implementation Schedule |
| 16 | Cash Flow Statement |
| 17 | Projected Balance Sheet |
| 18 | Projected Profitability Statement |
| 19 | Computation Of Making |
| 20 | Working Capital Requirement |
| 21 | Computation Of Depreciation |
| 22 | Repayment Schedule Of Term Loan |
| 23 | Calculation Of D.S.C.R |
| 24 | Computation Of Sale |
| 25 | Computation Of Electricity |
| 26 | Break Even Point Analysis |
How much does it cost to establish a Condensed Milk producing company?
If you decide to start a small-scale Condensed Milk company, you will have to pay for raw materials, such as milk, and other costs such as packaging and other expenses. Employee pay is significant when starting a small firm. A small-scale Condensed Milk producing firm requires Rs. 1 lakh in the capital. Furthermore, the equipment might cost roughly 2.30 lakh rupees on a large-scale basis. The cost of the basic materials might be around Rs. 10,000. As a result, the total worth maybe in-between 1-1.5 lakh rupees.
When launching a business, you must plan for a budget. In the market, you might charge between 150 and 200 rupees per kilogramme. Not only that, but you can also contact and network directly with the restaurant and hotel businesses.
How much Profit in the Condensed Milk Manufacturing Industry in India?
The profit margin in the Condensed Milk industry is significant due to the high demand. Every day, one can earn up to 2000 rupees. For wholesalers, the profit margin in the Condensed Milk producing sector is substantially higher. If you correctly follow the methods outlined above, you may make money in the Condensed Milk producing company while spending less money.
What is the best way to advertise your condensed milk product?
There is a high demand for evaporated milk and condensed milk. The rivalry between top brands and businesses is fierce. When compared with big brands, small businesses must find a specialised market. Local retailers, supermarkets, kiosks, and stores in your neighbourhood should be your priority. Make advertising a priority, and provide special deals and discounts. To keep your customers happy, make sure you prepare high-quality milk.
What is the Sweetened Condensed Milk Market Size?
The market for sweetened condensed milk was worth USD 7.23 billion in 2020 and is expected to increase to USD 9.41 billion by 2028, with a CAGR of 3.6 per cent from 2021 to 2028.
Apart from Sweetened Condensed Milk Manufacturing, on what other subject would it be beneficial to buy a project report?
Apart from Sweetened Condensed Milk, it will be helpful for you to purchase and download the project report of Yoghurt Manufacturing, Khoya Manufacturing, and Paneer Production in PDF.