Yoghurt Manufacturing Project Report

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Description

If you are interested in understanding the Yoghurt Manufacturing industry, you can download the project report from the website.

With a continual growth in the availability of milk and milk products, India has been the world’s largest producer and consumer of dairy products since 1998. Dairy farming is an important part of the rural Indian economy, since it provides both jobs and revenue. India also has the world’s largest bovine population. However, compared to other major dairy producers, milk yield per animal is significantly lower. Dairy products are products made from milk. They are abundant in energy. In addition to cow milk, raw milk from goats, sheep, and water buffalo are used sometimes for processing. Milk primarily contains water (about 90 per cent).

Yoghurt, sometimes known as Yoghurt, Yoghurt, or Yoghurt, is a dairy product made from the fermentation of milk by bacteria. The bacteria used in Yoghurt manufacturing are Yoghurt cultures. Lactic acid gets formed when these bacteria ferment lactose, which reacts with milk protein to give yoghurt its acidic taste and texture. Cow’s milk is widely available worldwide and is the milk of choice for making yoghurt. Depending on availability, yoghurt can also drive from water buffalo, goat, ewe, mare, camel, and yak milk. It doesn’t matter if the milk is homogenized or not, pasteurized or raw. Each variety of milk yields a distinct set of outcomes.

Objective & method of obtaining project report of Yoghurt Manufacturing 

Following are the main objectives of preparation of project report of Yoghurt production.

  • Knowledge of economic and technical aspects of a yoghurt business.
  • Completion of sample project report of loan from a bank for business.
  • Assist in making investment decisions.

Yoghurt project report is available on our website for download in PDF format. Anyone can get the project report by paying the prescribed fee.

Yoghurt’S Health Benefits

  1. Good for Bones: The calcium content of a bowl of yoghurt is estimated to be 300 grams. So, if you’re concerned about your deteriorating bone health, adding yoghurt to your diet is always an excellent idea. It will not only keep your bone density but also strengthen it. A cup of yoghurt after lunch is a healthy option for the elderly at risk of osteoporosis.
  2. Helps with weight loss: A recent study on Yoghurt consumers found that substituting yoghurt for an unhealthy snack during the day can help you lose weight. Also, this aids in the reduction of tummy fat.
  3. Quicker post-workout recovery: Greek Yoghurt is generally considered the healthiest of all Yoghurt varieties. It’s a great post-workout snack since it contains the ideal protein-to-carbohydrate ratio. When you eat a cup of Greek Yoghurt within 60 minutes of doing exercise, it releases amino acids that aid muscle recovery. Tip: Drinking a glass of water with your yoghurt enhances water absorption by the intestines, improving your hydration.
  4. It regulates blood pressure: Salt is the primary cause of high blood pressure, which, if not controlled, can lead to significant health problems like hypertension and kidney damage. The potassium in yoghurt aids in the removal of excess sodium from our bodies.
  5. Immune system booster: Yoghurt contains probiotics, which help to boost your immunity and reduce your risk of developing numerous illnesses. For a long time, probiotics have improved gut health. Yoghurt also contains zinc and other nutrients that are vital to good health.

Market Potential For Yoghurt

The India Yoghurt Market has expected to develop at a CAGR of over 20% by 2023, owing to the easy availability of raw materials such as milk and starter culture and the country’s thriving dairy industry. Yoghurt is a relatively new name in the Indian market, although from centuries ‘Dahi’ or curd is being used in India. Due to pre-biotic bacteria, yoghurt is considered excellent for gut and digestive health and has many advantages. Growing awareness of the health benefits of Yoghurt consumption has led to the increased popularity of yoghurt, such as frozen yoghurt among children and teenagers, ensuring the market’s robust expansion over the forecast period.

In addition, the market for Yoghurt in India has expected to grow by 5% in the next five years due to the growing demand for flavoured yoghurt as desserts over sugary desserts or ice creams. Furthermore, factors such as rising disposable incomes, increasing awareness of lifestyle diseases, manufacturers introducing newer products into the market, and national and international players focused on innovation are expected to propel the growth of the India Yoghurt Market by 2023. Due to its widespread use, regular yoghurt leads the market in terms of type. Due to convenient availability, a wide variety, and discounted costs, the supermarkets/hypermarkets segment has the largest market share by distribution channel.

What calculations are included in Yoghurt Manufacturing’s project report?

The project report for Yoghurt Manufacturing includes the following topics and calculations.

Sr. No.Particulars
1Introduction
2Health Benefits Of Yogurt
3Yogurt Market Potential
4Analysis About Yogurt Processing Plant
5Yogurt Manufacturing Process
6Technical Process Flow Chart
7List Of Machinery
8Equipment’S Required
9Manpower Requirement
10License & Registration
11Implementation Schedule
12Project At A Glance
13Cost Of Project
14Means Of Finance
15Production Of Yogurt
16Projected Profitability Statement
17Projected Balance Sheet
18Cash Flow Statement
19Computation Of Working Capital Requirement
20Depreciation  Chart
21Calculation Of D.S.C.R
22Repayment Schedule Of Term Loan

Market Outlook

Almost as soon as man began domesticating animals, communities in the Middle East and Asia started consuming fermented milk like yoghurt in their diets. Of course, some fermented milk became popular among local communities in places like Scandinavia and Russia. Still, it wasn’t until thousands of years later that fermented milk became popular among the general public in Europe and North America. Natural Yoghurt can taste excessively acidic to Western palates unless accompanied by another meal. The Yoghurt market did not increase until the various sweetened and fruit-flavoured yoghurt went on sale.

Today, yoghurt is still milk-based fermented milk served to consumers in either a gel form (set yoghurt) or a viscous fluid (stirred yoghurt). However, as consumer demand has grown, the manufacturers have responded by introducing a more comprehensive range of fruit flavours. Regardless of these and other developments, they are modifying the appearance of the goods, such as raising the total solids and fat content of a normal stirred yoghurt to create a product with a more upmarket image. Several years ago, nomadic ranchers used the same manufacturing process.

The majority of yoghurt consumed worldwide, for example, are made with cultures of bacteria with growth optima of 37–45°C, which is because the species in question, Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus developed in the Middle East, where the ambient temperature is usually far above 35°C during the summer months. It is also universal to produce a suitable Yoghurt by extending a conventional process.

To make yoghurt, milk is heated to about 85 °C (185 degrees Fahrenheit) to denature the milk proteins and prevent them from curdling. The milk is allowed to cool to around 45 °C (113 °F) after being heated.

Licences Required

It’s critical to pick the proper organizational structure for your company. Is it possible to establish your business as a single proprietorship or a Limited Liability Company? After that, you must register your business name with the appropriate government agency in your country and obtain all relevant licences and permissions.

The following is a list of licences needed before beginning a Yoghurt Manufacturing Business in India.

  • Registration of firm
  • GST registration
  • Trade license
  • Pollution certificate
  • MSME/SSI Udyam registration
  • EPI and ESI registrations
  • Trademark
  • FSSAI registration
  • IEC code
  • FPO act

Process Of Making Yoghurt

  • Procurement: Purchasing or procurement of raw milk
  • Milk Reception Area. The reception Area for milk brings the milk to the milk reception after the procurement stage and cool it so that the milk’s life cycle can be extended and used for further processing.
  • Pasteurization. After that, the primary by-product processing begins: pour the cooled milk into the inoculation tank and boil it at 80°C to 90°C (depends upon the pasteurization). Then cool it again at 4°C. Two types of pasteurization machines:
  • A) Online pasteurization is slow B) Pasteurization in real-time.
  • Homogenization: We used an offline cream separator and pasteurization equipment to remove fat from milk.
  • Homogenizer and pasteurization machines are connected online.
  • The machine breaks down fat and incorporates milk.
  • This machine produces curd.
  • Distribution of pasteurized milk in different tanks.

After that, different milk components are separated, such as pouch milk, curd processing, and paneer processing. 92 °C is the boiling point for curd/Yoghurt milk, after which it is heated and cultured.

Plant & Machinery

  • Electrical Heating Tank (Single Jacketed)
  • Homogenizer (double stage) Manual
  • Plate Heat Exchanger (dual stage)
  • Culture tank with buff
  • Curd Incubator
  • Dump Tank
  • S.S. Pump, Filter, Pipelining fitting, etc.
  • Packaging machine.

You can get detailed information about the machinery required for manufacturing Yoghurt from the project report.

Also Read: Milk Processing Business Plan

Power Consumption

The borrower will need a 20-horsepower load, which Power Corporation will apply. However, the borrower must additionally acquire a D.G. Set for standby power.

QUALITY ASSURANCE

Yoghurt and other milk products go through a range of safety tests. Tests for microbiological quality, pasteurization level, and different pollutants are only a few. A dye reaction test detects the incoming milk’s microbial quality. The number of organisms present in the incoming milk is determined using this method. If the bacteria count is too high at this phase, milk is not usable for manufacturing. Complete pasteurization renders most organisms in milk inactive. The degree of pasteurization gets by measuring the quantity of phosphatase in the milk. This test requires government rules to confirm that pasteurization carries correctly.

Raw milk is susceptible to various contaminants, including antibiotics, insecticides, radiation, and microbiological contamination. Safety testing can discover these things, and the milk gets appropriate treatment. In addition to safety tests, the final yoghurt product examines to ensure that it fulfils the manufacturer’s criteria for qualities, including pH, rheology, taste, colour, and odour. These variables assess using a variety of laboratory instruments, including pH meters and viscometers, as well as human panellists.

Packaging
  • Once the yoghurt is processed, it is packed and placed in the incubation room to thicken. The curd is then taken to the Blast room, reducing the 45 to 20 degrees Celsius temperature.
  • Cold Room. After its transfer into the cold chambers, the product keeps below 4 °C.
  • Distribution. Next, yoghurt distributes throughout the country. Transporting the final product over 40–50 kilometers requires an insulation vehicle.
THE FUTURE
  1. The creation of novel flavours and longer-lasting yoghurt will focus on Yoghurt manufacturing in the future. Consumer demand and flavour makers breakthroughs will stimulate the launch of new flavours. Suppliers of bacterial cultures are working on research that could lead to the creation of unique-flavoured Yoghurts. Yoghurt is generated significantly faster and lasts much longer when the sorts of organisms in the cultures are varied. In addition, the nutritional features of yoghurt invent more completely.
  2. Consumption of Yoghurt proves to have a positive antibacterial impact in various studies. Lactose intolerance and other gastrointestinal disorders have also find reduced by it. Other claimed Yoghurt benefits include lowering cholesterol, protecting against some malignancies, and boosting the immune system. Although more research on these benefits is needed, these factors are likely to play a role in the continued growth of the yoghurt business.

Also Read: Paneer Manufacturing Business Plan

FAQ’s

What are the Challenges in yoghurt processing?

Although frozen yoghurt is a profitable business in India these days, this also found some challenges and your capability to overcome these challenges makes your business successful. These are some challenges:

  • Poor Power Supply: Power failure is a big issue in developing countries like India as the product you are going to supply to the end-user must be in a frozen state; therefore, power presence is significant and to overcome these minimum two standby generators requires which accommodate your factory production during power failure.
  • Climatic condition: Frozen yoghurt business depends on your area climate. If the area is already chilly, then nobody wants to buy this or if proper winters like in North or South Indian states, the weather is not an issue for your business.
  • Getting a suitable cooling van: Cooling van or equipment is required to maintain the temperature of your product, but this may be costly to your pocket.
How can yoghurt output be increased?

Blend the ingredients and adjust the milk composition. The milk’s fat and solid contents modify to achieve the desired result.

Milk pasteurize. The milk combination is pasteurizing for 30 minutes at 185°F (85°C) or 10 min

utes at 203°F (95°C).

  • Homogenize
  • cool milk
  • Inoculate with starter cultures
  • Allow cooling
  • Fruit and flavours Addition
What profit margins are in the yoghurt making business in India?

Profit margins are very high as you gain up to 200rs every day, and especially for wholesaler dealers, margins go very high. If you follow a proper business plan, you get handsome profits by spending less capital.

How much does it cost to establish a Yoghurt-making business in India?

If you want to start a small-scale yoghurt business, you’ll need to pay for raw ingredients, such as milk and items like packaging and other supplies. If you’re starting a small firm, you’ll also need to consider staff compensation. A small-scale yoghurt 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 cost may be between 1 and 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.

Also Read: Khoya Manufacturing Business Plan

Can I get the Detailed Project Report of Yoghurt Manufacturing in PDF format?

Yes, Project Report of Yoghurt Manufacturing is available on our website for download in PDF format.

Also Read: Ghee Manufacturing Business Plan

 

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