BUSINESS PLAN – FAT FREE CHEESE

PRODUCT AND ITS APPLICATIONS

Cheese is a fermented food derived from the milk of various mammals. Since
humans began to domesticate milk-producing animals around 10,000 B.C. , they have
known about the propensity of milk to separate into curds and whey. As milk sours, it
breaks down into curds, lumps of phosphoprotein, and whey, a watery, grey fluid that
contains lactose, minerals, vitamins and it is fat free.
The first cheeses were "fresh," that is, not fermented. They consisted solely of
salted white curds drained of whey, similar to today's cottage cheese. The next step was
to develop ways of accelerating the natural separation process. This was achieved by
adding rennet to the milk. Rennet is an enzyme from the stomachs of young ruminants a
ruminant is an animal that chews its food very thoroughly and possesses a complex
digestive system with three or four stomach chambers; in the United States, cows are the
best known creatures of this kind. Rennet remains the most popular way of "starting"
cheese, though other starting agents such as lactic acid and various plant extracts are also
used.
MARKET POTENTIAL
In a retail food store setting, the dairy department is considered to be a primary
image-building factor. In recent years, the service dairy counter has been reintroduced in
many grocery stores. This study attempted to examine the appropriateness of adding such
a service dairy counter in a grocery store (large grocery stores characterized by low frills
and low prices) setting. The findings suggest that the addition of a service dairy counter
to this setting may produce an image (higher service and higher price) different from that
conveyed by the store, raising serious questions concerning the appropriateness of a
service dairy counter in a grocery store setting.
BASIS AND PRESUMPTIONS
a) The unit will work for 300 days per annum on single shift basis.
b) The unit can achieve its full capacity utilization during the 2nd year of operation.
c) The wages for skilled workers are taken as per prevailing rates in this type of industry.
d) Interest rate for total capital investment is calculated @ 12% per annum.
e) The entrepreneur is expected to raise 20-25% of the capital as margin money.
 f) The unit would construct its own building.
g) Costs of machinery and equipment are based on average prices of machinery
manufacturers.
IMPLEMENTATION SCHEDULE
Project implementation will take a period of 8 months. Break-up of the activities and
relative time for each activity is shown below:
a) Scheme preparation and approval : 01 month
b) SSI provisional registration : 1-2 months
c) Sanction of financial supports etc. : 2-5 months
d) Installation of machinery and power connection : 6-8 months
e) Trial run and production : 01 month
TECHNICAL ASPECTS
Location
Fat free cheese can be manufactured at any location by considering the market,
availabilty of electricity and road connectivity.
Process of Manufacture
Normally, reduced-fat Cheddar cheese is made by removal of fat from milk prior to
cheese making. Typical aged flavor may not develop when 50% reduced-fat Cheddar cheese is
produced by this approach. Moreover, the texture of the reduced-fat cheeses produced by the
current method may often be hard and rubbery. Previous researchers have demonstrated that
aged Cheddar cheese flavor intensity resides in the water-soluble fraction. Therefore, we
investigated the feasibility of fat removal after the aging of Cheddar cheese. We hypothesized
the typical aged cheese flavor would remain with the cheese following fat removal. A physical
process for the removal of fat from full-fat aged Cheddar cheese was developed. The
efficiency of fat removal at various temperatures, gravitational forces, and for various
durations of applied forces was determined. Temperature had the greatest effect on the
removal of fat. Gravitational force and the duration of applied force were less important at
higher temperatures. A positive linear relationship between temperature and fat removal was
observed from 20 to 33 degrees C. Conditions of 30 degrees C and 23,500 x g for 5 min
removed 50% of the fat. The removed fat had some aroma but little or no taste. The fatty acid
composition, triglyceride molecular weight distribution, and melting profile of the fat retained
in the reduced-fat cheeses were all consistent with a slight increase in the proportion of
saturated fat relative to the full-fat cheeses. The process of fat removal decreased the grams of
saturated fat per serving of cheese from 6.30 to 3.11 g. The flavor intensity of the reduced-fat
cheeses were at least as intense as the full-fat cheeses.
QUALITY CONTROL AND STANDARDS:
As per PFA and BIS spectification
IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL
CONTROL POINT:

Nowadays Hazard Analysis of Critical Control Points (HACCP) has become a prerequisite

for transactions involving food products. In view of the great variety of the latter a thorough

HACCP analysis is required which should however be adapted to he specific needs and

peculiarities of each product. Feta cheese and Manouri are two traditional Greek dairy

products which have crossed the borders of other EU state members. Therefore, a thorough

HACCP analysis of these two products has become an important issue for public health both

at the national (Greek) and international (EU, USA, Australia, etc) level. This paper

focuses on the flow diagrams based on the production lines of a dairy company in

Northern Greece, and presents an analysis of the hazards and of

the critical control points (CCP).

POLLUTION CONTROL
There is no major pollution problem associated with this industry except for disposal of
waste.which should be managed appropriately. The entrepreneurs are advised to take "No
Objection. Certificate" from the State Pollution Control Board.
ENERGY CONSERVATION
Proper care should be taken to avoid wastage of electric power.
PRODUCTION CAPACITY *
Quantity : ……………………….200 tpa
Installed capacity : …………….900 kg/day
Optimum capacity utilization :…70%
Working days :………………….300/annum
Manpower :……………………...24
Utilities
Motive Power : …………………40 kW
Water :…………………………..10 kL/day

FINANCIAL ASPECTS*
Fixed Capital
Land & Building Amount (Rs. lakh)
Land 800 sq.m. :………………. 01.50
Built up Area 400 sq. m.: ………12.00
Total cost of Land and Building : 13.50
Raw Material including packaging materials Particulars Amount (Rs.
lakh)
Milk, Rennet and miscellaneous,
Wrapping paper, cartons…………. 6.00
Utilities Amount (Rs. lakh)
Power:……………………………3.70
Water:……………………………0.05
Other Contingent Expenses Amount (Rs. lakh)
Repairs and maintenance10%:….0.94
Consumables & spares
Transport & Travel
Publicity:……………………………1.31
Postage & stationery
Telephone
Insurance:………………………….0.10

Working Capital
Recurring Expenditure for 2 months………… 7.66
 ASSIGNMENT II
BUSINESS PLAN ON
FAT - FREE CHEESE

Submitted by
P.Madhumita, 07FTR014,
Final year, B.Tech. Food Technology.