Milk & Dairy Processing Business Ideas. Production of Ghee, Khoa (Khoya), Dairy Cream, Toned Milk 3% Fat, Thandai and Shrikhand. Milk Packaging and Distribution
Milk is a valuable nutritious food that has a short shelf-life and requires careful handling. Milk is highly perishable because it is an excellent medium for the growth of microorganisms – particularly bacterial pathogens – that can cause spoilage and diseases in consumers. Milk processing allows the preservation of milk for days, weeks or months and helps to reduce food-borne illness. India is one of the world's largest producer and consumer of milk. It contributes to almost 9.5%of the global milk production.
Processing of dairy products gives small-scale dairy producers higher cash incomes than selling raw milk and offers better opportunities to reach regional and urban markets. Milk processing can also help to deal with seasonal fluctuations in milk supply. The transformation of raw milk into processed milk and products can benefit entire communities by generating off-farm jobs in milk collection, transportation, processing and marketing.
Ghee
Ghee is a form of highly-clarified butter that is traditionally used in Asian cooking. Like butter, ghee is typically made from cow's milk. Ghee is made by melting regular butter. The butter separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose than butter. Traditionally, ghee has been used as cooking oil, an ingredient in dishes, and in Ayurveda therapies. Ghee is still used in Ayurvedic massage and as a base for herbal ointments to treat burns and rashes.
Ghee is great for deep or pan frying. It can be used when toasting spices, as opposed to dry roasting, when making authentic Indian dishes. This technique results in a richer version of the spice's original flavor. Ghee can be thought of simply as a more durable, more flavorful butter replacement, and can be used as a condiment you spread on toast or toss with vegetables. A more traditional variation of ghee worth trying is flavored ghee, made by adding ginger, peppercorns, cumin, or other spices at the very beginning of the clarifying process.
Khoa
A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water buffalo milk. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about 80°C (180°F). Another quick way of making khoa is to add full fat milk powder to skimmed milk and mixing and heating until it becomes thick.
Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
The dairy cream market is driven by the growing food processing industry and increasing household consumption. The other major factors driving the market demand are changing food preferences towards processed food, and the growing population and rapid urbanization. The high production costs and health consciousness leading to low-fat consumption are found to be obstacles for the industry.
Toned Milk
Toned milk is a method, developed in India, of treating buffalo milkby adding skim milk, powdered skim milk and water to buffalo milk. This process decreases the fat content, increases the quantity of available milk, and 'tones up' the non-fat solids level to the original amount.
Thandai
Thandai is a refreshing milk based beverage specifically associated with the Holi festival. During dry summer winds, Thandai makes you feel cooler and have many other health benefits as well.
Shrikhand
Shrikhand is a popular, classic, thick and delectable Indian yoghurt sweet commonly known all over India especially in the states of Gujarat and Maharashtra. It is one of the prime sweet delicacies from the Gujarati and Maharashtrian cuisines made with hung & strained yoghurt flavoured with saffron and cardamom. Shrikhand is one such excellent and luscious Indian sweet served during festivals, feast or get together.
Market Outlook
The milk processing industry in India will rise at an overall compound annual growth rate (CAGR) of 20.5%, and will be worth USD 53.17 billion by 2020.
India has always been the largest producer (an estimated 400 million litre per day currently) and consumer of milk in the world. But it remained a boring market largely because the per capita consumption was low, and most of the milk was consumed in its basic, liquid form, or at best as ghee and some butter.
Out of the 400 million litres of milk that India produces per day, 160 million litres per day (48 per cent) is retained by the producers for their own consumption. The surplus milk that is available for sale is around 240 million litres per day.
Along with offering profitable business opportunities, the dairy industry in India serves as a tool of socio-economic development. On the other hand, the private participation in the Indian dairy sector has also increased over the past few years. Both national and international players are entering the dairy industry, attracted by the size and potential of the Indian market. The focus is being given to value-added products such as cheese, yogurt, probiotic drinks, etc. They are also introducing innovative products keeping in mind the specific requirements of the Indian consumers.
The factors which have contributed to this growth are increasing population, rising disposable incomes, health consciousness among the consumers, government initiatives, etc.
Some of the major factors driving the growth of the Indian dairy market are rising working-population, increasing disposable incomes and health consciousness among the consumers. Additionally, the government is also taking active participation in advancing and promoting dairy farming practices to promote the production and quality of milk. Milk production is a very important element of the whole dairy chain.
Over the next five years, changing lifestyles of urban population and rising demand for healthy and convenient dairy products is anticipated to play an instrumental role in the growth of India dairy products market.
In addition, value-added dairy products have larger shelf life than raw milk. Value-added products help your company become more viable, more visible to the public and open up new markets.
The global dairy market was USD 413.8 billion in 2017, and is expected to register a decent growth rate during the forecast period. The global dairy sale has surpassed 192,884 million kg in 2017, with milk accounting for the largest category. The global dairy market observed a volume growth of 1.8% during the past five years.
Increasing population, rising demand for dairy products from developing countries and improvements in operational efficiency are some of the key factors favoring the market growth. In addition, emerging economies due to changing consumer dietary patterns will offer significant growth opportunities. However, increasing shares of value-added products (VADPs) in overall dairy products is restricting the market growth.
Ghee
Ghee, which is widely used in Indian cooking, is the pure butter fat left over after the milk solids and water are removed from butter. It is very fragrant with a rich nutty taste and represents the second largest consumed dairy product in India, after liquid milk.
The ghee market in India has witnessed a strong growth in recent years. Some of the factors which have contributed in influencing the market growth are increasing disposable incomes, expanding distribution channels and introduction of organic ghee.
The taste, texture, and color of the ghee depend on the quality of butter, source of milk, and duration of boiling. In Ayurveda, ghee is considered as a vital medicine for healing wounds, improving digestion, reducing free radicals, and boosting immune system. It can be kept at room temperature for several weeks without refrigeration.
The consumption of ghee has increased, as it is rich in fat soluble vitamins A, D, & E, helps in building strong bones, improves digestion, and reduces inflammation. The plethora of health benefits and high penetration in the emerging market are the key drivers of the market growth. Further, high disposable income and population boom are expected to present lucrative opportunities to market players. However, overconsumption of ghee could lead to cardiovascular diseases, which in turn is key factor affecting the market growth during the forecast period.
The healthy growth of the market can be attributed to numerous forces. Population growth, rising disposable incomes, easy availability, and growing awareness about the benefits of ghee are some of the factors that are broadening the growth aspects of the market.
The global ghee market is segmented based on application and geography. On the basis of application, it is divided into household and industrial. Geographically, it is analyzed across North America, Europe, Asia-Pacific, and LAMEA.
In 2017, the global Ghee market size was million US$ and is forecast to million US in 2025, growing at a CAGR of from 2018.
Dairy Cream
The global dairy cream market is expected to reach USD XX billion by 2023, growing at a 3.6% CAGR during the forecast period 2018-2023. Germany, Russia, Canada, and France were the leading dairy cream consuming markets, together accounting for approximately more than 40% of global consumption. These countries were also the leading producers of fresh cream in the world.
Based on the cream type, the market is segmented into dairy cream and vegetable cream. The dairy cream market is further segmented into fresh cream, whipping cream, half and half cream, sour cream, double cream, and others. Fresh cream is leading in the dairy cream market for food service industry. It is appropriate for spooning and is broadly utilized as a part of cookery, progressively well known in Britain. The vegetable cream is further segmented into soybean, coconut, palm kernel, and others. The soybean cream is the leading segment in the vegetable cream market for food service industry.
The dairy cream market is driven by the growing food processing industry and increasing household consumption. The other major factors driving the market demand are changing food preferences towards processed food, and the growing population and rapid urbanization. The high production costs and health consciousness leading to low-fat consumption are found to be obstacles for the industry. Innovative product development with low trans-fat and organic cream products are expected to be further growth opportunities in this industry.
Toned Milk 3% Fat
Toned milk is often used in areas where milk production is extremely low. In these cases, untreated milk tends to be high in fat, and mechanical removal of the milk-fat would be cost-prohibitive. Buffalo milk has a fat content of about 7-8%, and contains calcium and a non-fat solids content of 9-10%. By reducing the fat content to 3% through the toning process, the available milk quantity is nearly tripled.
Toned milk contains lesser fat as compared to full cream milk. Nevertheless, it continues to maintain the nutritional content. If we take the fat content into consideration, one glass of toned milk contains 80 calories, which is half of the calorie content of full-cream milk. It is a rich source of calcium and is good for your bones and teeth.
Double-toned milk: It is obtained by taking milk through the toning process twice, reducing the fat content of milk even further. Double-toned milk is ideal for weight conscious, calorie counting people. Double-toned milk is more nutritious than toned milk.
Milk Packaging Market
Packaging of milk is the process of using suitable vessels to carry, protect and merchandise milk. Condensed milk, fresh milk, skimmed milk, evaporated milk and flavored milk are packaged in a broad range of packaging types such as cans, bottles, pouches, etc. Milk packaging has transformed from the conventional methods to new and advanced techniques. Depending on the convenience of consumers, milk packaging is done through several types of specialized containers such as tetra packs. Earlier, glass bottles were widely used for milk packaging, although, currently, only a minor proportion of glass bottles are being utilized in milk packaging.
Thermoformed plastic packaging products such as bottles and pouches are being widely used for milk packaging owing to their high stability, resistance to UV rays and resistance to a broad range of temperatures. Also, cartons prepared from plastic or wax coated paperboard are being most widely used for milk packaging.
Global Milk Packaging Market was valued at $36,157 million in 2016, and is expected to reach at $49,809 million by 2023, registering a CAGR of 4.6% from 2017 to 2023. Packaging is a method of using components and containers to carry, protect, identify, and enable merchandising of products. Apart from providing safety and hygiene of products, it enables differentiation of products of two distinct companies or competitors. Moreover, increase in demand for single serve milk packs is estimated to fuel the growth of the global milk packaging market during the forecast period. In addition, several health & nutritional benefits associated with the use of packaging materials have fueled the demand for milk in the recent years, which is expected to drive the global market during the forecast period.
Increasing population, rising demand for dairy products from developing countries and improvements in operational efficiency are some of the key factors favoring the market growth. In addition, emerging economies due to changing consumer dietary patterns will offer significant growth opportunities. However, increasing shares of value-added products (VADPs) in overall dairy products is restricting the market growth.
Ghee
Ghee, which is widely used in Indian cooking, is the pure butter fat left over after the milk solids and water are removed from butter. It is very fragrant with a rich nutty taste and represents the second largest consumed dairy product in India, after liquid milk.
The ghee market in India has witnessed a strong growth in recent years. Some of the factors which have contributed in influencing the market growth are increasing disposable incomes, expanding distribution channels and introduction of organic ghee.
The taste, texture, and color of the ghee depend on the quality of butter, source of milk, and duration of boiling. In Ayurveda, ghee is considered as a vital medicine for healing wounds, improving digestion, reducing free radicals, and boosting immune system. It can be kept at room temperature for several weeks without refrigeration.
The consumption of ghee has increased, as it is rich in fat soluble vitamins A, D, & E, helps in building strong bones, improves digestion, and reduces inflammation. The plethora of health benefits and high penetration in the emerging market are the key drivers of the market growth. Further, high disposable income and population boom are expected to present lucrative opportunities to market players. However, overconsumption of ghee could lead to cardiovascular diseases, which in turn is key factor affecting the market growth during the forecast period.
The healthy growth of the market can be attributed to numerous forces. Population growth, rising disposable incomes, easy availability, and growing awareness about the benefits of ghee are some of the factors that are broadening the growth aspects of the market.
The global ghee market is segmented based on application and geography. On the basis of application, it is divided into household and industrial. Geographically, it is analyzed across North America, Europe, Asia-Pacific, and LAMEA.
In 2017, the global Ghee market size was million US$ and is forecast to million US in 2025, growing at a CAGR of from 2018.
Dairy Cream
The global dairy cream market is expected to reach USD XX billion by 2023, growing at a 3.6% CAGR during the forecast period 2018-2023. Germany, Russia, Canada, and France were the leading dairy cream consuming markets, together accounting for approximately more than 40% of global consumption. These countries were also the leading producers of fresh cream in the world.
Based on the cream type, the market is segmented into dairy cream and vegetable cream. The dairy cream market is further segmented into fresh cream, whipping cream, half and half cream, sour cream, double cream, and others. Fresh cream is leading in the dairy cream market for food service industry. It is appropriate for spooning and is broadly utilized as a part of cookery, progressively well known in Britain. The vegetable cream is further segmented into soybean, coconut, palm kernel, and others. The soybean cream is the leading segment in the vegetable cream market for food service industry.
The dairy cream market is driven by the growing food processing industry and increasing household consumption. The other major factors driving the market demand are changing food preferences towards processed food, and the growing population and rapid urbanization. The high production costs and health consciousness leading to low-fat consumption are found to be obstacles for the industry. Innovative product development with low trans-fat and organic cream products are expected to be further growth opportunities in this industry.
Toned Milk 3% Fat
Toned milk is often used in areas where milk production is extremely low. In these cases, untreated milk tends to be high in fat, and mechanical removal of the milk-fat would be cost-prohibitive. Buffalo milk has a fat content of about 7-8%, and contains calcium and a non-fat solids content of 9-10%. By reducing the fat content to 3% through the toning process, the available milk quantity is nearly tripled.
Toned milk contains lesser fat as compared to full cream milk. Nevertheless, it continues to maintain the nutritional content. If we take the fat content into consideration, one glass of toned milk contains 80 calories, which is half of the calorie content of full-cream milk. It is a rich source of calcium and is good for your bones and teeth.
Double-toned milk: It is obtained by taking milk through the toning process twice, reducing the fat content of milk even further. Double-toned milk is ideal for weight conscious, calorie counting people. Double-toned milk is more nutritious than toned milk.
Milk Packaging Market
Packaging of milk is the process of using suitable vessels to carry, protect and merchandise milk. Condensed milk, fresh milk, skimmed milk, evaporated milk and flavored milk are packaged in a broad range of packaging types such as cans, bottles, pouches, etc. Milk packaging has transformed from the conventional methods to new and advanced techniques. Depending on the convenience of consumers, milk packaging is done through several types of specialized containers such as tetra packs. Earlier, glass bottles were widely used for milk packaging, although, currently, only a minor proportion of glass bottles are being utilized in milk packaging.
Thermoformed plastic packaging products such as bottles and pouches are being widely used for milk packaging owing to their high stability, resistance to UV rays and resistance to a broad range of temperatures. Also, cartons prepared from plastic or wax coated paperboard are being most widely used for milk packaging.
Global Milk Packaging Market was valued at $36,157 million in 2016, and is expected to reach at $49,809 million by 2023, registering a CAGR of 4.6% from 2017 to 2023. Packaging is a method of using components and containers to carry, protect, identify, and enable merchandising of products. Apart from providing safety and hygiene of products, it enables differentiation of products of two distinct companies or competitors. Moreover, increase in demand for single serve milk packs is estimated to fuel the growth of the global milk packaging market during the forecast period. In addition, several health & nutritional benefits associated with the use of packaging materials have fueled the demand for milk in the recent years, which is expected to drive the global market during the forecast period.
The packaging of milk is an important aspect to protect, carry, and market in order to sustain its freshness and convenient form of the product. There are various packaging types which are used for packaging milk, such as bottles, cans, and pouches. The trends associated with the packaging types vary with respect to country and region.
For example, in Germany, the milk is usually packed in cartons whereas in the US the milk is also packed in pouches. There are diverse reasons for good packaging of milk like safety, information, ease of storage & handling, and distribution damages. The rise in production of milk across the globe is expected to have a positive impact on the market growth over the forecast period. Furthermore, the correct choice of packaging material in accordance with the weather conditions helps in ascending shelf life of the product which is likely to boost the utilization.
Growth of the global milk packaging market is driven by factors such as increasing number of small households – due to which consumers prefer single serve packs of consumer goods – particularly for milk and other dairy products. Moreover, increasing number of health conscious consumers in various countries is driving demand for milk as a source of calcium, minerals, vitamin D, and protein.
Availability of various flavoured milk products in the market is another factor expected to stimulate growth of the global milk packaging market during the forecast period. In addition, increasing population and per capita disposable income is expected to drive sales of packaged milk products in future. Moreover, various applications of milk for preparing food products is a factor expected to drive growth of the milk packaging market during the forecast period.
Tags
#Milk_Processing_Business_Ideas, #How_to_Start_a_Milk_Processing_Plant_in_India, #Milk_Processing, #Milk_Packaging_Business, #Milk_Processing_and_Packaging, Milk Processing Unit, How to Start a Dairy Milk Plant, #Dairy_Processing_and_Packaging, Dairy Products in India, Milk Processing Plant Costs, Processing of Milk in Dairy Industry, Setting up Mini Milk Processing Plant, Milk and Dairy Products, How to Start a Successful Dairy Business, Milk Packaging, Packaging, Storage and Distribution of Processed Milk, Dairy Processing Industry, Small Scale Milk Processing Plant, Milk Processing Business, Dairy Industry, Dairy Products Manufacturing Process Pdf, Business of Milk Packaging, How to Set up a Milk Processing Plant Pdf, Processing of Milk and Milk Products, Milk Processing Plant Layout Pdf, Milk & Dairy Processing and Packaging Plant, Packaging Milk and Milk Products, Ghee Manufacturing, Ghee Production Plant in India, Ghee Manufacturing Unit, Ghee Production Plant, How to Make Ghee, Manufacture of Ghee, Ghee Manufacturing Plant, Production of Ghee, Dairy Product Production, How to Start a Ghee Manufacturing Unit, Ghee Making Unit, Ghee Manufacturing Plant Project Report, Cost of Ghee Processing Business, Project Profile on Dairy Products, Preparation of Khoa, Manufacturing of Khoa, Start a Khoa Making Business, Khoya Making Business, Khoa Production, Production of Cream from Milk, Cream Processing, Dairy Production and Products, Manufacture of Dairy Products, Milk Cream Manufacturing Process, Milk and Cream Processing, Toned Milk, Toned and Double Toned Milk, Shrikhand Manufacturing, Flowchart of Preparation of Shrikhand, Shrikhand Making Business, Shrikhand Manufacture, Thandai Manufacture, Project Report on Milk Packaging and Distribution, #Detailed_Project_Report_on_Milk_Packaging_Business, #Project_Report_on_Milk_Packaging_Business, Pre-Investment Feasibility Study on Milk Processing Business, Techno-Economic feasibility study on Milk Processing Business, #Feasibility_report_on_Milk_Packaging_Business, Free Project Profile on Milk Packaging Business, #Project_profile_on_Milk_Packaging_Business, Download free project profile on Milk Processing Business
