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BUSINESS PLAN FOR PRODUCTION OF FUSED CHEESE FOR SALE

The production of processed cheeses as a business attracts investors for several reasons: in contrast to hard varieties, the manufacturing technology here is simple, complex and expensive equipment, numerous staff and large production areas are not required to implement a business idea.

The issue of high competition and marketing of finished products is an acute issue. It is not easy for beginners to win their customers and shelves of city supermarkets, but these problems are relevant for any type of food production.

CLASSIFICATION OF MELTED CHEESES
Varieties of processed cheeses.

Processed processed cheese is in high demand. It is useful and almost completely absorbed, and its affordable price makes this product widely in demand.

Processed cheeses are classified:

According to the form of release (slices, in tubes, sausage, pasty).
By taste (sweet, spicy, neutral).
By the presence / absence of additives (spices, flavorings, nuts, dried fruits, spices).
Composition – for natural and powder.
Depending on the main ingredients, not only the taste and value of the goods are formed at the output, but also a list of the necessary equipment for production, as well as the technological process is determined.

TECHNOLOGICAL DIAGRAM OF PRODUCTION OF FUSED CHEESE
Processed cheese production scheme.

Natural processed cheese is based on rejected or substandard hard cheeses. Brief description of production technology. Step-by-step preparation of raw materials:

Substandard hard cheeses are first washed.
If necessary, get rid of films and paraffin.
Sometimes soaked in whey.
Combined with pre-sieved dry components.
Grind to a uniform paste.
Then melting salts (salts of citric, potassium, sodium acid) are added to the mixture and left to ripen — complete penetration of salts, this process can take from half an hour to 2.5 hours, depending on the type of processed cheese to be obtained.
The next stage is direct melting at 75-90 degrees in a special boiler with continuous stirring and pumping out from the mass of excess air and unpleasant odors. Then the mixture is allowed to cool to 60 °, packaged in the desired type of container, finally cooled in a tunnel machine.

EQUIPMENT FOR PRODUCTION OF MELTED CHEESE
UMTI-SI installation.

In this case, the production line includes:

mixers;
meat grinder for grinding hard cheeses;
a melter;
vacuum syringe;
clipper-filling machine;
thermal smoke chamber (for the manufacture of sausage cheeses);
cooling chambers.
To expand production, the line can be understaffed with smoking chambers to make smoked processed cheese.

The cost of a full set of equipment for the production line for the preparation of processed cheese is at least 16-18 thousand cu

It is possible to produce processed cheeses using a special, quite compact and modern installation – a thermocutter. It is a closed container, which includes a 120 dm³ bowl, crusher and mixer, and melting is carried out using high-intensity steam. Next, the finished cheese enters through the pneumatic valve. The thermocutter is equipped with a control panel with several programs in which you can set the melting temperature, speed, degree of grinding, etc. It costs such a miracle of technology – about $ 20,000. It is necessary to separately purchase a refrigerator, a packing and packing unit.

FAIR COMPETITION IN THE FLAVORED CHEESE MARKET
To increase the profitability of processed cheese production, many unscrupulous manufacturers use powdered raw materials. The composition of such a product, of course, is significantly inferior in quality to that prepared by the classical method. For the composition of processed cheese of reduced quality include:

milk powder and cheese powders;
sodium caseinate;
vegetable fats;
stabilizers;
lemon acid;
preservatives;
aromatic and flavoring additives.
Cream cheese is produced in a cheese melter; the process takes no more than ten minutes. But with such a product it is impossible to win your regular customers, and, therefore, the business will be unprofitable. Indeed, as they say in Japan – to do half the business, to sell the business. This technology is described here for the purpose of information about likely unfair competitors who will dump prices with their poor-quality processed cheese.

COSTS AND PAYBACK PERFORMANCE OF FOOD PRODUCTION BUSINESS
The room under the food production workshop must meet certain requirements. Opening a business for the production of processed cheese using classical technology will require a room that meets all the standards of food production, an area of ​​100-150 square meters. m. The workshop itself will take from 60 to 80 m², the rest is a warehouse of materials and finished products, a technologist’s office, an office. The room must be well-lit, with a ceiling height of at least 3.5 m, water supply, sewage, heating, electricity supply of 380 W are required.

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