Yogurt is a popular fermented milk product produced using pasteurized milk, fruit ingredients, and lactic acid bacteria. The market is relatively vast, and there is currently a trend toward growth. Because this is a healthy product, there is no need to be concerned about a decline in sales among the public at large. The manufacture of fermented milk products will always be profitable.
Do you want to do something but aren’t sure what it should be? Do you have a lot of money but have no idea how to invest it wisely? The answer is straightforward: arrange your company and your investment will increase. Currently, the most profitable business in the food industry.
Yogurt production focuses on common people who purchase products in shops, supermarkets, pavilions, and markets. Because this is a perishable commodity, it must be delivered as quickly as possible from the production to the point of sale. Good sales management can be done in two ways: through intermediaries or independently.
If you want to operate with wholesalers, you’ll need to sign a contract stating that wholesalers would make purchases 2 to 3 times a week and pick up your products. The main benefit of this work arrangement is that it ensures sales and reduces the cost of selling items. However, there is a disadvantage: you will lose out on price reductions because wholesale companies receive a 10-15% discount.
You will supply outlets with your items without the need for intermediaries if you make deliveries on your own. You set the price, but expect to pay a lot of money for transportation, automobiles, and industrial refrigerators to store your goods. Independent marketing, according to experts, is only beneficial when a significant production plant is created.
Another alternative is to create a store and sell your own goods. You’ll offer yogurt for a low-profit margin, drawing a vast number of customers. However, it is rather inconvenient. To sell any goods, you’ll need an effective marketing effort.
Consider the launch of a delicious smooth yogurt with no fruit chunks. Use cow’s milk, sugar, and natural berry syrups in its manufacture. Fillers are available from jam manufacturers. Milk should have a fat level of 3.4 to 4%, a solids content of 21%, and a sugar content of 5%, according to the guidelines.
- Milk reception and purification. A specific filter is used to filter the milk.
- The milk is then normalised on the separator-normalizer, which determines the quantity of fat required.
- Components and additives are added to the mixture according to the approved recipe. To give the mixture a homogeneous structure, a dispersion technique is used.
- Pasteurization is done at 95 to 98 degrees Celsius, then cooled to 41-45 degrees Celsius. The starter is added in a proportion of 2-3% of the total mass, and the mixture is stirred for 10-15 minutes. The regularity and taste will be spoiled if the proportions of the main mixture and the beginning are not followed. Over the course of 2-4 hours, the fermentation process takes place.
- Fillers are added, mixed, and the temperature is lowered to 8 degrees Celsius.
- Filling and packaging specific containers.
Refrigerators are used to store finished goods.
To start a manufacturing business, you’ll need high-quality machinery, such as:
- Yogurt ripening/pasteurization and cooling unit;
- node for mixing powdered milk;
- equipment for packing finished products.
There is a wide range of yogurt-making equipment available on the market for both small and large firms, with prices and varying quality. There are also various performance kits available. Make a decision based on the intended manufacturing scale. One line will require 4-5 workers to service. The device can process 2-4 thousand liters of milk in a single day, yielding 1.9-3.8 thousand liters of yogurt. A space measuring 75-80 square meters is required to install the equipment.
Decide whether you want to buy or rent a room. Rent the necessary space throughout the early stages of your company’s development. The equipment will cost between 70 and 110 thousand dollars. Refrigerators for storing finished products are required in addition to the primary equipment because if the storage conditions are not followed, the prepared product will quickly decay.