For the production of high-quality cheese it is necessary to observe the technology and to maintain a product with optimal temperature in the room.
To execute company documents for cheese production:
• obtain the right to buy (lease) a land and construction;
• registration;
• conclusion of contracts;
• licensing and certification of products.

Product certification is a mandatory procedure.
You must obtain a declaration of OKP code 92 2511. According to the manufacturer it is made out or the contract, indicating the exact number of the party.
The following documents must be provided:
• application;
• constituent documents of the applicant;
• contract;
• phytosanitary certificate of registration;
• label layouts;
• veterinary certificate.

In order to establish the manufacturing process, it is necessary to purchase specialized equipment, which should consist of:
• continuous pasteurization baths, 100 liter volume.;
• parafinera, 75 liters in volume.;
• IPKS bath, 200 liters volume;
• press for cheese;
• two forms of cheese;
• 2 cooling chambers;
• desktop.

Basic requirements for the feedstock.
the quality cheese depends on cheese flavor.

Compliance with these conditions is required to:
• milk must come exclusively from healthy cows;
• the level of acidity in the pH-meter, must not be lower than 6.8;
• lack of antibiotics;
• basic level of fat in the limit 3,5- protein content of at least 3.0% - Acceptance temperature above 12 ° C.

Cheese production technology.
Cheese production technology is a complex biochemical process which takes place under the influence of enzymes and microflora and requires strict consistency in the manufacturing process.
Cheese-making stages:
• preparation of the milk;
• coagulation of milk and obtaining a homogeneous mass;
• maturation of cheese;
• salting cheese.

Costs of raw materials for the cheese production.
To start production activities mini-factories need premises with an area of 300 square meters of engineering and technical communications. It will host a workshop for the cheese production, a warehouse for finished products and household premises for employees. It can be bought or rented.
Assuming a monthly rental price is 5000 rubles.
The cost of the production line will be 207,880 rubles (capital expenditures).
Current assets will consist of:
• purchase of raw materials;
• the monthly payroll.

To prepare 1 kg. hard cheese (45% containing water), 9 liters of milk is required. The average cost of 1 liter is 16 rubles. The leaven of lactic streptococci and aromatic: 1 dose per 1000 liters.
Based on monthly output - 5000 kg,the cost of hard cheese will be:
• Milk - 35 000 liters x 13 rubles = 455 000 rubles;
• Sourdough - 45 pieces for 30 rubles = 1350 rubles;
• Payment of utilities in the past month will be 10 000 rubles.

Thus, the cost of the finished product will be equal to 466 350 rubles a month. (5,596,200 rubles a year).
Revenues and profits from the sale of cheese

Calculation of annual revenue: Monthly output value of x 1 kg. Cheese = 5000 x 250 x 12 months rubles = 15 million rubles.
The gross annual income (revenue-cost) = 9,403,800 rubles.

  • The total expenditure, taking into account the initial investment in equipment - 7,184,080 rubles.
  • Profit before tax (gross profit - the overall cost) = 2,219,720 rubles.
  • Profit after tax (15%) - 1,886,762 rubles. This will be the net profit.

Main product areas of cheese:

1) Determine the pricing and anticipated markets for the produce of cheese should be at an early stage of developing a business plan.
2) In the first few months, you can sell products in the region, where production facilities are located. And only then, with an increase in output, it will be possible to increase the market in other areas.
3) Companies that produce mainly cheeses durum subsequently expanded its range by making cottage cheese, sour cream, glazed curds, etc.
4) The main advantage of these products - short production time (one - two days). Thus, it can increase the profitability of the enterprise.

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