Technology of cheese making in small volumes. Cheese making at home as a business

Dear readers, today I will present you an unusual article. In our country, cheese enjoys well-deserved popularity and love among all segments of the population. This is a story that just came to us in the mail. What is he talking about? In short, about how a person left a good position for the sake of cheese, and what he eventually got out of it.

Half my kingdom for cheese, or how I opened a mini-cheese factory

Hello! Allow me to introduce myself - Andrew. I am a little over 30, until recently I worked as a commercial director of a large trading company in Moscow, did not deny myself anything and lived happily ever after. But there came a moment when everything got to me. Here comes the crisis...

In general, I'm tired. There was a desire to quit work, home, car and take off for six months somewhere in Bali or Goa, or somewhere else, where the sea and heat, no work and headache. Fortunately, finances allowed me to do this, and my friends, who settled in warmer climes a few months ago, invited me to their place. And I almost made up my mind, even going to sell the car.

But then something inside sank. “Hey, wake up! Why do you need it? Hang out on sandy beaches for six months, and then? Back to Moscow, to the glass office and back to the job that you are now running from? But it's true! Six months of happiness and carelessness, and then... No, I don't want that. But what to do? “Andrey, turn on your brain,” my inner adviser whispers to me. Why don't you put your money to work. To your business." Here it dawned on me - I need to open a business, work for myself and for my own pleasure, then I will be happy.

But I faced a difficult choice. One acquaintance, having learned about my plans, immediately offered to become a co-owner of a new nightclub, another to go to restaurateurs, a third campaigned to invest in a newfangled Internet project, and so on. In a word, there were more than enough offers, but I felt that all this was not mine.

And then one day when I bought my favorite italian cheese, the revelation came. I'll be in the cheese business! All is decided. And not just to sell cheese made by someone else, I will produce this product myself, adored since childhood.

My business history

From that moment my business story began. First of all, I bought some land adjacent to a land plot with a house purchased a year ago in a village near Moscow. The next step was the selection of equipment for my mini-cheese factory and the search for a technologist.

Here the choice turned out to be quite difficult. But, after talking on the relevant forums on the Internet, as well as visiting several farms with cheese dairies in Italy, looking at equipment manufactured by large and small companies (Pietrobiazi, Marican, Sfogi) - thanks to my friends who organized excursions - I settled on the equipment of a small Italian company Sfogi. For half a century of its existence, it has learned to produce universal and inexpensive equipment for milk processing. Especially - cheese factories, where you can make hard and soft cheeses, cottage cheese, pasteurize milk. The equipment of this company bribed me with an ideal combination of manual labor and automation of the technological process, modern technologies.

It is also important for me that the cost of equipment should not be exorbitant, while the equipment should be reliable, durable, well-proven. Also important is such a factor as after-sales service of equipment by the supplier (I chose the company “Impulse Group” as the latter).

After analyzing everything, I stopped, in my opinion, at the best option. Although it is possible that my choice will seem strange to someone, but, as they say, there are no comrades for the taste and color.

So, I'll continue. It took me a little more than fifty thousand euros for everything about everything. And this is a significant part of the savings I have. At that moment, I was still working at the same place, so I didn’t feel much embarrassment in money, but I wanted to start my mini-cheese factory as soon as possible in order to quit as soon as possible and plunge headlong into my favorite business.

Equipment installed

And now this day has come. The equipment is installed and ready to work, a technologist and a couple of people service personnel hired, an agreement on the daily supply of 1800 liters of milk with a neighboring farm has been reached. In a word - everything is ready to work. Accordingly, I left the company where I worked for many years, got into the car and rushed to the village to start production.

Now I will talk a little about how my mini-cheese factory works and about the magical process of turning ordinary milk into wonderful cheese. But I will not reveal all the secrets, do not blame me.

First of all, we divide all the milk received into two parts. 600 liters are immediately sent to the cheese maker, and 1200 go to a special container, where they are cooled to plus four degrees Celsius. Milk that enters the cheese cooker is first pasteurized at a temperature of 65-72 degrees, and then cooled to 38 degrees.

In the cooled milk, we add the enzyme and rennet, mixing everything thoroughly. Soon the milk curdles, turning into a cheese mass. She breaks into pieces. If we are going to make quick-ripening soft cheese from the mass, then the pieces should be large, like a walnut. If we are talking about ordinary cheese, of the conditional type “Russian”, then smaller pieces are needed here, close in size to hazelnuts.

Then the broken mass is distributed by the automatic machine in the forms placed on the special warmed pallet. At the same time, whey, in which the cheese mass floats, flows into a special container.

Here comes the first pause in the production process. After all, the future cheese in the forms should be compacted. This can be done using a special press, or it can be done in a multifunctional bath, where the cheese mass flows from the cheese factory, filling the molds. When all the forms are filled, the lid of the bath is closed and the heating is switched on. Due to the high humidity and temperature, self-pressing of the cheese circles takes place, which after a couple of hours can be placed in a salt solution for salting.

Remember the whey that dripped when molding the cheese mass? So, I don’t pour it into the sewer, but put it into action, earning extra money on this, it would seem, waste. Ask how? It's simple, we make it diet cottage cheese. To do this, the whey is again pumped into the cheese maker, mixed with two liters of milk and a small amount of apple cider vinegar. All this is heated to 92 degrees, and, voila, we get the freshest and most delicious cottage cheese.

And here the mini-cheese factory brings me the first money. This is, as you probably already guessed, the sale of cottage cheese. Interestingly, I did not have to look for consumers of this by-product for a long time. Firstly, a confectionery shop in a neighboring town buys it in large quantities. Secondly, I deliver environmentally friendly and natural cottage cheese, which is stored for just a couple of days, to a Moscow eco-product store, where it goes with a bang. And this alone brings in a good income.

• Work with providers
• Business registration
• Cheese production technology
• Cheese cost calculations
• How much can you earn

The opening of a cheese factory is quite a promising project, given that the consumption of cheese is only growing every year. Crisis phenomena, of course, somewhat worsened the trend, however, a Russian resident still consumes about 4 times less cheese than a European one. This means that the potential of the market is huge and new players will find their place here.

In the meantime, the organization of a serious cheese-making company requires millions of investments, which is practically unattainable for a small businessman in today's conditions. But there is a way out - a mini-cheese factory. With the help of modern compact lines, it is possible to open a small production hall on an area of ​​​​100 square meters. m., while spending no more than 1 million rubles. As the sales volume grows, it is possible to equip the cheese factory with new equipment and increase production capacity.

How much money do you need to open a cheese factory

An unambiguous answer to the question of how much it costs to open a mini-cheese factory cannot be found. Many factors can affect the final cost of a project. For example, a room may be owned or leased (we recommend reading " How to conclude a lease agreement"). If you find an option with ready-made communications and interior decoration in accordance with all requirements, you can save up to 300,000 rubles. and more. For example, a former dining room is perfect for opening a mini-cheese factory. Also, the cost of equipment, which depends not only on productivity, but also on the manufacturer of the line, can have a significant impact on the amount of investment. An example start-up cost breakdown might look like this:

• Line for the production of cheese, with a capacity of up to 2000 l. processed milk per day - from 400,000 rubles.
• Auxiliary equipment (tables, carts, racks, etc.) - from 80,000 rubles.
• Repair of the premises (if required) - from 150,000 rubles.
• Rental deposit - from 60,000 rubles.
• Purchase of raw materials (milk, enzyme) - from 70,000 rubles.
• Certification, obtaining permits - from 100,000 rubles.
• Company registration and other expenses - from 50,000 rubles.

Total - from 910,000 rubles.

Work with providers

Milk for cheese production is purchased from farms and SPK. The average price per liter of milk in the summer is 25 rubles. (2016). In winter, the wholesale price increases by 20 - 30%. Rennet, which promotes the separation of proteins from whey, is purchased in specialized stores. Approximately 100 ml of enzyme is required for 500 liters of milk. The price in stores for such a volume is from 400 rubles.

Business registration

The best option for decorating a mini-cheese factory is limited liability company. Why not IP? The fact is that most large stores and retail chains prefer to work mainly with legal entities(For tax deduction), and the status of an individual entrepreneur, as you know, is an individual.

Which taxation system to choose

As tax systems USN is considered the best option. You can choose two options: pay 6% of the proceeds, or 15% of the profits of the cheese factory. What is more profitable will show the calculations. If the costs are too high, then you should definitely go for 15% of the profit. Further, beginners may have a question with the certification of production. For the production of cheese, certification is required, you can read about it on the Rostest website. The issuance of a certificate for cheese is carried out by Rostest in accordance with the technical regulations. The certificate enables the manufacturer to mark their products in accordance with the law. Without this document, it is impossible to get on store shelves. When obtaining a certificate, the following documents may be required:

• Certificate for raw materials (to be asked from the supplier of milk and sourdough)
• Veterinary certificate for dairy raw materials
• Expert opinion of Rospotrebnadzor

What equipment to choose for cheese making

There are not so many suppliers of equipment for mini-cheese factories. Basically, such equipment is purchased abroad. Among domestic manufacturers, one can single out the company PK MOLEKSPERT LLC, based in Barnaul. The most famous manufacturer of mini-cheese factories in Europe is Sfoggia. The company produces several models of cheese makers for 120 and 360 liters. At the same time, the equipment can operate both from electricity and from gas or diesel fuel. If you use the gas version, you can significantly save on electricity.

As for specifications, then the 360 ​​liter model is capable of processing up to 1400 liters of milk in 16 hours. It is possible to produce not only cheese, but also yogurt, kefir, cottage cheese, sour cream and pasteurized milk. The line includes:

1. A cheese maker is a place where cooling, pasteurization and curd formation take place.
2. Bath - here the formation of cheese heads takes place
3. Ripening chamber - designed for ripening cheese heads due to the required temperature and humidity
4. Dosing device - with the help of this device, liquid products are poured into individual packaging

Cheese production technology

If you purchase equipment from a well-known company, then you can produce cheese at a mini-cheese factory even without the help of an experienced technologist (but it’s better with a technologist than without). Because along with the line, as a rule, the manufacturer gives a detailed manual on the production of cheese and other dairy products. Here is what the process of cheese production at the Sfoggia mini-cheese factory looks like:

1. Raw milk is poured into the cheese maker. Pre-milk can be normalized for fat. Here the milk is pasteurized to 63 degrees. Then the milk is cooled to 40 degrees - at this stage, the starter is introduced. Heating and cooling takes place automatically, without the participation of the operator. The starter time is on average 40 minutes and depends on the type of starter and the quality of the milk.
2. Next, rennet is added to the milk, previously diluted in water. The enzyme contributes to the fact that all components of milk (proteins, fats) stick together, forming a homogeneous dense mass - a clot. The curing time of the clot at this stage is 20 minutes.
3. After hardening, the clot is cut with a special tool. Coarse cuts are made in the production of soft cheeses, and small cuts are made in the production of hard cheeses.
4. Then the cheese mass is poured from the cheese maker into the cheese bath, where, due to special cheese molds, the grain is separated from the whey. The serum is drained into a separate container for later use. In these forms, the cheese takes on its final form. The time spent in the bathroom is about 8 hours.
5. At the final stage, the cheese is placed in a saline solution, where the product is from an hour to several days. From the brine, the cheese enters the ripening chamber, where the product can stay for up to several months, depending on the type of cheese.

Cheese cost calculations

Depending on the quality of both milk and the type of product produced, approximately 150 grams of cheese is obtained from one liter of milk. Accordingly, 15 kg of hard cheese can be obtained from 100 liters of milk. From here you can calculate the approximate cost of the product. To get started, input:

• Monthly output - 3000 kg
• The volume of purchased raw materials (milk) - 20,000 liters.
• The purchase price of milk is 25 rubles per liter.

Expenses:

• The total cost of raw materials is 500,000 rubles.
• Sourdough and enzymes - 7000 r.
• Utility payments (water + electricity) - 20,000 rubles.
• Room rental - 100,000 rubles.
• Wage personnel - 120,000 rubles.
• Container and packaging - 25,000 rubles.
• Fuel and lubricants - 20,000 rubles.
• Other expenses - 30,000 rubles.

Total total expenses - 822,000 rubles. The cost of one kilogram of cheese is: 822,000/3000 = 274 rubles. Taking into account the trade margin of 30%, the retail price of such cheese is 356 rubles. Read more in the article " Cheese production business plan».

How much can you earn

Having opened a mini-production of cheese, already in the first year you can earn 850 thousand rubles a month, and in subsequent years by 15-20% more, and net profit can be up to 1,000,000 rubles a year. In order to avoid problems, and there were no complaints about the quality of products, it is necessary to constantly monitor products and equipment. How to make a million at a cheese factory, see here.

Do you want to earn good money without any problems? Then you should consider investing. You can find out very detailed and high-quality information about investments at marathon "Passive income - 2019"— come and find out where to invest money in order to receive a monthly income. The marathon is free, by the way.

Which OKVED to indicate when registering a business

Sometimes entrepreneurs doubt whether they have chosen OKVED correctly. Moreover, this year a new species classifier appeared economic activity. To open a cheese factory, you need to specify the OKVED code 10.51.3. — Production of cheese and cheese products.

What documents are needed to open a cheese factory

To open a cheese factory you will need package of documents for registration of IP, conclusions from SES and fire services, lease agreements, an agreement with utilities.

Professional business plans on the topic:

• Cheese production business plan (13 sheets) - DOWNLOAD ⬇

Do I need a permit to open a cheese factory?

To open a business, you need permission from Rospotrebnadzor. Mandatory permits from the SES, for which you need: a certificate of state. registration, taxpayer certificate, list of equipment, technological maps production, a lease agreement for premises, confirmation of a medical examination by employees, documents for ventilation, an agreement for garbage collection. An equally interesting option is investing in a car. To make good money on such an investment, find out how to invest in cars. But if you still firmly decided to open a cheese factory, then you need to do the paperwork.

Experts note that today cheese is one of the most sought-after products. Demand for it is steadily growing, and there are not so many small farms on the market. Therefore, a cheese mini-factory can turn out to be a highly profitable enterprise.

First step

Starting any business, cheese-making in particular, must be done with a clear definition of a development strategy. To do this, you need to draw up a detailed business plan for the production of cheese. This will help you avoid unnecessary expenses in the future.

Your business plan should cover the following questions:

• Registration and other documentation.
• Determining the range and market needs.
• Equipment selection.
• Selection of suppliers of raw materials.
• Personnel selection.
• Formation of financial calculations.
• Sales and advertising.

Registration and other documentation

First of all, you need to officially register your company. Since the production is small, you can register as an individual entrepreneur. But still, manufacturing enterprises often stop at the organizational form of an LLC, since they are more willing to cooperate with legal entities and trust more. For taxation, they take a simplified system when 6% of revenue or 15% of net income is paid.

To open a mini-workshop, you will have to issue a number of permits. Therefore, it is better to leave this issue in the hands of a competent lawyer.

Market research

While everyone is getting ready Required documents, it is necessary to study the market, its needs, its potential customers. Analyze the work of competitors, the range of their products, what is the average price in the market. Determine the level of solvency of the population of the sales region. This will help you form your pricing policy and product range.

The most popular are hard cheeses, but the technology of their preparation requires considerable time. Unlike cream and tea cheeses, the production of hard cheeses requires their pre-aging. At the same time, the production of hard cheeses of the premium segment will require at least a year for maturation. This level of cheese dairy is usually opened by experienced producers.

It is also important to decide on the assortment because the equipment for cheese production also depends on the type of cheese.

Cheeses are of the following varieties:

• rennet;
• solid;
• soft;
• brine;
• fermented milk;
• whey;
• smoked
• with Penicillium mold.

room

A mini-workshop for the production of cheese for about 100 kg per day should be located in a room of 20 sq. m. For rent, you need to find about 30-50 thousand rubles. But as a rule, any farm can allocate such an area on its territory. Cheese making equipment is quite compact, about 70 cm in diameter and 90 cm in height.

It is important that the room has cold and hot water supply, sewerage, ventilation, heating. In general, a cheese factory should meet the typical requirements for a food production facility. These include:

• daylight;
• metal or plastic furniture;
• the walls are tiled;
• fire safety equipment.

Cheese production equipment

During the preparation of cheeses, the equipment allows you to automate the coagulation of milk, the formation of cheese grains, mass molding, its pressing and salting. Cooling chambers are purchased separately for storage and maturation.

It is necessary to determine in advance what the production technology will be, because any changes in it require changes in the production process and may require the purchase of new equipment for the workshop.

The main and auxiliary equipment is purchased for the cheese factory. The main one includes a capacity of 50 liters. from stainless steel. Auxiliary:

• racks;
• milk filters;
• coolers;
• ripening chambers;
• press tables;
• cheese molds;
• several brine pools, etc.

Usually a ready-made production line of various capacities is offered. For example, in a mini-workshop of a small farm, you can put a 120-liter line that will process 500 liters of milk per day.

The choice of equipment must be approached carefully and not save on it, because the quality depends on it, and, accordingly, the demand for your product and the success of your business. Most often, cheese dairies are equipped with Italian equipment. They have not only an optimal price-quality ratio, but also versatility, the use of high technologies. Such a line will cost about 50 thousand euros. In any case, it is important that the equipment supplier provides further maintenance.

The domestic line will cost less - from 150 thousand rubles. with a capacity of 70-1000 liters of milk per day. On it at least you can make:

• 5 kg of sour cream (fat content 20%);
• 13 kg of soft cheese;
• 7 kg of hard cheese;
• 100 liters of drinking products.

Choosing raw materials

The technology of making cheeses allows the use of cow, goat, sheep and other types of milk. You can get it in several ways:

• purchase in private farms;
• purchase in farms;
• keeping your own herd.

The first option is the most risky, since it is difficult to trace the quality of milk delivered. But this is the cheapest way. Villagers will be happy to take advantage of the opportunity to earn extra money on milk, especially if you organize its transportation.

It is more reliable to buy milk for the cheese factory in farms, which are forced to sell its surplus to factories at low prices. But the best option is your own herd. Then the milk is obtained at cost, and you yourself can monitor its quality.

The technology of making cheeses is special in that it does not have production waste. Everything can be used for sale. You can sell not only hard, soft, rennet cheese, but also the whey that remains after cooking.

Cooking technology

For manufacturing, a typical technology for the production of hard and soft cheeses is used. It includes the following processes:

• preparation of milk for curdling by adding special substances and heating;
• formation and maturation of cheese;
• packaging and sales.

The manufacturing technology implies that the mini-workshop will be divided into production zones, storage space and shipping space.

Suluguni cooking

For example, let's talk about a simplified technology for the production of Suluguni cheese. This is one of the most popular pickled Georgian cheese varieties. Classic suluguni is made from cow's milk or buffalo's milk. A combination of two types of milk in various proportions is also acceptable.

For the preparation of suluguni, fermentation enzymes and several rennets are added to the raw materials. At the same time, the dishes should not be enamelled, otherwise you will not succeed in suluguni. Then, at a temperature of 30-35 about C for half an hour, the mixture is boiled. Every 10 minutes, it must be gently and very slowly stirred until a clot forms. Suluguni is cooked in one boil. In the process of cooking, the clot is periodically gently turned over so that it boils well on all sides. At the end of cooking, the whey is pumped out, and the suluguni is pressed so that part of the whey remains in it. Under pressure, the cheese ripens for 2-5 hours, while it must be periodically turned over. The ripened suluguni is cut into pieces and sent for scraping. This process takes place in brine baths. The salting time of suluguni depends on the size of the pieces.

Processed cheese preparation

An integral part of the production is processed cheese, which is prepared from the remnants of raw materials. To do this, the raw material is cleaned, filtered, ground and mixed in the tank. In the same place, with constant stirring under the influence high temperature melting occurs with the addition of melting salts. Such cheese is packed hot, and then put into cooling chambers.

Making soft cheeses

The easiest way to prepare soft cheeses. In this case, it is important to curdle the milk, drain and compress the cheese into portions for sale. The main advantage of soft varieties is a short production time. Such cheeses are prepared without aging in a couple of days, within a week, or using a long-term ripening technology (up to 45 days). They must be completed within two weeks. At the same time, the best taste qualities appear in the first week.

Production of elite varieties

Typically, it requires long terms to mature the product. For example, for the manufacture of Brie cheese, after fermentation, the raw materials are kept for 18 hours, and after adding the mold, they are kept for about two more months. Mozzarella belongs to the elite varieties, but it is prepared relatively quickly and without the use of various additives. It takes no more than two days to make it. She keeps everything beneficial features rich in calcium content.

Elite varieties also include goat cheese, Feta cheese, as well as semi-hard cheeses. The latter are prepared according to the technology of hard cheese. But they are formed independently, without the use of a mechanical press.

Staff

The mini-cheese factory will need a little staff. The line will require 1-3 people for maintenance, depending on its performance. It is also difficult to open a mini-production without the help of a technologist. He knows all the intricacies of making the product and will help develop his own varieties of cheese.

The work will require the services of a manager for the supply of raw materials and sales finished products. These functions can be taken over by the owner of a mini-production. In general, the success of a business largely depends on the staff. Not surprisingly, in Italy, the Mecca of cheese making, most of these businesses are small family farms. They maintain a herd of 100 heads, a workshop for making cheese and small shop for their sales.

Sales options

It doesn't matter what kind of cheese you decide to specialize in: soft, hard or rennet, first of all, you need to decide on the distribution channels. Ideal if there is more or less nearby Big City. Then the product can be implemented in several ways:

• delivery to catering establishments;
• to small retail chains within the city;
• wholesale deliveries to retail stores;
• sales to wholesale dealers;
• trade from a car shop on the road;
• sales in the markets;
• sale through a branded small store.

Through your store, you can sell not only suluguni, hard, rennet and soft cheeses, but also excess milk, whey. This will increase the profitability of your production. It’s a good idea to arrange supplies to various eco-product stores. In restaurants and cafes, you can sell elite varieties of cheese or even cook it to order.

The only thing that needs to be clearly understood is that cheese production will not give a quick result. The production line alone costs a lot of money, which will not pay off in one year. Not to mention that the production cycle of some types of cheese takes more than one month.

Production calculations

The opening of production will require the following capital expenditures (thousand rubles):

• production line with delivery and installation - 300;
• repair of the premises - 200;
• employee training - 30;
• registration and other expenses - 100.

In total, approximately 630 thousand rubles will be required.

In addition to these funds, each month the following will be spent on production (thousand rubles):

• advertising - 20;
• utility costs - 30;
• salary for 4 people - 80;
• rent - 30;
• other expenses - 50.

In total, you will need to lay out about 210 thousand rubles every month.

In a month with 22 days of work and a productivity of 100 kg of product per day, 2200 kg of hard and soft cheeses can be produced. On average, their selling price will be about 200 rubles / kg. If we subtract the cost of raw materials, then the monthly revenue will be 286 thousand rubles. From this amount it is necessary to subtract fixed costs, the amount of tax, and then the profit will be about 64 thousand rubles. per month. This means that if you sell completely all prepared products, you can reach a payback in 10 months.

You can download a detailed business plan for opening a cheese factory at

Cheese production as a business has great prospects and paths to continuous development. In addition, the domestic cheese business in Russia is showing significant growth. When opening the production of hard cheese, you need to strictly follow the technology and purchase. But mini-production will become profitable due to the constant demand for the finished product.

Cheese business requires the following documents:

• the right to purchase or lease land for the construction of a workshop;
• registration of a mini-workshop;
• signing contracts;
• obtaining licenses and certificates of finished products.

For the legal form, fill out or. Both of these options can significantly reduce the amount of taxation. For large-scale production, a more suitable option is LLC.

Cheese as a product requires certification. You need to issue a declaration: the cheese must comply with OKP code 92 2511. To receive a declaration, submit the following documents:

• application;
• constituent documents of the applicant;
• Contract;
• health certificate;
• company label layout;
• veterinary certificate.

What is cheese, what is it made of?

Cheese business plan includes production different varieties, namely:

• hard cheeses (Russian, Swiss, Dutch);
• semi-hard cheeses (roquefort, latvian, piquant);
• soft (Slavic, amateur);
• brine (suluguni, Adyghe, feta cheese).

Each type of cheese requires a specific manufacturing method and equipment. Therefore, immediately decide what kind of cheese you will be making.

The composition of raw materials affects the quality of the final product. There are some rules that you must follow under any circumstances:

• milk can only be taken from large farmers who must have certificates confirming the quality of the products;
• the level of active acidity - from 6.8;
• exclusion of antibiotics;
• fat content - about 3.5.

Main raw material: milk, cream, skimmed milk, edible pepsin, starter cultures (bacterial, biological), enzyme preparations, salt, paraffin wax formulations.

All raw materials must comply.

How cheeses are made

Factory setup

Yours will be located on an area of ​​​​350 square meters. m. and will include:

• production shop;
• territory for fermentation;
• territory for the ambassador;
• room for refrigerating chambers (preferably 2 pcs).

The premises must meet the requirements. Make sure there is an access road for trucks.

Workshop Equipment:

• boilers for making cheese;
• buffer tank for grounds;
• press.

Sourdough equipment:

• starter;
• unit for automatic dosing of starter;
• milk supply equipment;
• heater;
• steam sterilizer.

The salting room requires:

• pumps that control the supply of brine;
• pools for salting cheese;
• containers for finished products.

What equipment is needed for a mini plant

Cheese production technology

This is a complex biochemical process that consists of several stages:

1. Milk preparation

Milk should be rich in protein. This will help to increase the amount of the finished product with a low consumption of raw materials. First, the milk is purified, then cooled to 7-8 C. These processes require special filters and plate coolers.

2. Coagulation of milk, obtaining a homogeneous mass

Coagulation of milk lasts 12-24 hours. At the same time, it is gaining acidity. Both raw and pasteurized milk require aging in the same way. Add lactic acid bacteria starter to pasteurized milk. The milk is cooled to clotting temperature. Then normalization takes place on cream separators. Pasteurization takes place on pasteurization-cooling units (temperature 74 - 76 °C). The process takes 20 seconds.

Heat treatment of raw materials kills vegetative forms of microorganisms. Preparations are underway for rollover. Coagulation occurs at a temperature of 32°C and takes 30 minutes. The acidity should be around 21 degrees Turner.

3. Salting cheese, product formation

After drying the cheese grain, 70% of the whey is removed and the process of salting hard cheese begins. Salt brine is injected into the grain. Stirring lasts 30 minutes. Then the formation phase begins.

Using a pump, the grain is brought to the whey separator and enters the moulds. Self-pressing starts (1 hour) with regular turning. Then a special press is used (4 hours), which increases the active acidity.

4. Drying(10 days) and coating with paraffin-polymer alloy.

Sales of products

This point should be worked out for initial stage cheese as an enterprise. Start selling from the nearest regions and gradually move to large-scale sales. Depending on the success of the enterprise, it is possible to expand the range of products from hard cheeses to the production of cottage cheese, sour cream, glazed curds.

Sales of hard cheeses lead in average price. Expensive products account for only 10% of sales.

The main buyers are supermarkets. Establish sales directly to cafes and restaurants without the mediation of stores.

When you take a leading position in the domestic market, you can think about exporting products.

Financial indicators of production

Even if you open a mini factory, the investment in the business will be significant. You will need about 30 million rubles.

Raw material costs(5,000 kg/1 month):

For 1 kg. hard cheese needs 9 liters. milk.

Staff salaries:

Main costs:

Item of expenses	Cost, rub
Workshop arrangement	5 000 000
Rent (for 1 month)	5 000
Production Line	1 200 000
Delivery and installation of equipment	900 000
Purchase of raw materials (for 1 month)	457 000
taxes	130 000
Utilities (for 1 month)	10 000
Salaries (for 1 month)	167 000

Business profitability

Production per month - 5,000 kg.

The average cost is 250 rubles.

Revenue per year - 15,000,000 rubles.

Business profitability - 21%.

Payback - 4 years

Other Dairy Business Ideas

1. . To open, you will need an initial capital in the amount of 4.2 million rubles. Payback can be achieved in as little as 18 months. The constant demand for cottage cheese contributes to the rapid development of business, and not only in the Russian market.

2. . We will tell you how to open your own dairy production plant. Just keep in mind that the purchase and adjustment of equipment will cost you 10 million rubles.

3. . Sour-milk products never lose their customers. In particular, this is due to the usefulness of products. Therefore, with a starting capital of about 8 million rubles. you can safely open a factory.

Cheese is one of the most popular products among Russian consumers. Its production can be considered true art because the process is rather complicated. In addition to traditional recipes, it is worth experimenting in the production process. The best option is to create your own recipes and a personal trademark, a personal brand. And there will be no problems with the implementation, because tons of cheese leave the supermarket shelves every day.

To open such a business, you will need the following documentation:

1. Business license.
2. Company details.
3. Certificate of decision on tax accounting.
4. A contract for renting a place or premises (if the premises are your own, then you don’t need them).
5. Permitting documents SES.
6. Permits from fire departments.
7. Manufacturer's medical record.

Important!Cheese making at home is a type of business that will require a quality certificate. Similar requirements apply to all food products. Regarding the production of cheese, it is necessary to have a declaration OKP 92 2511.

Step number 2 - choose equipment

A set of equipment for the production of homemade cheeses depends on how many products are planned to be produced. If the production is small, then you can use a mini-cheese factory, the cost of which does not exceed the cost of a traditional multicooker. It is connected to a conventional single-phase (220 V) power supply, takes up a minimum of space, and therefore is an ideal solution for the home.

Such devices are designed, as a rule, for 15-20 liters of milk. The entire production cycle takes approximately 2 hours. In one procedure, you can make 2-2.2 kg of homemade cheese. That is, one machine is able to process 60-80 liters of milk at home. Mini-cheese factories make it possible to produce not only cheeses, but also sour cream, yoghurts, homemade cottage cheese, butter and other dairy products.

The technological process of making cheese itself involves the purchase of other special devices.

Auxiliary set usually consists of:

1. Tanks made of stainless steel.
2. Filter elements for milk.
3. Coolers.
4. Mini-chamber for maturation of the product.
5. Molds for pressing cheese mass.
6. Pressing apparatus.
7. Brine bath.

Note! Ready-made production lines for a particular type of product. Therefore, before opening a mini-cheese factory, you need to decide in advance on the range of products, and only then select equipment.

Step number 3 - purchase of raw materials

Basically, a business of this kind is opened by farmers who have several dozen cows or sheep on their farm. But if you do not own your own herd, this is not an excuse to neglect the possibility of opening a personal mini-cheese factory. You can find milk importers and make homemade cheeses using purchased raw materials. You can also enter into a contract for the supply of milk with farms located nearby. Labor costs in this case will be lower than when maintaining your own herd.

The most profitable option would be to purchase fresh milk from the population of villages and villages. But then you have to constantly monitor the quality of the purchased products. It is on this indicator that the quality of the final product, respectively, and the image of the enterprise depends. Homemade cheese as a business is attractive to farmers.

To start homemade cheese making, you need to master the basics of technology. In this case, a recipe for soft cheese, similar to Adyghe and feta cheese, will help. This is the easiest recipe to start with.

Ingredients:

• fresh milk - 10 l;
• rennet enzyme - in accordance with the attached instructions;
• calcium chloride - half a teaspoon;
• salt - 3 teaspoons;

To make cheese, we act in the following algorithm:

1. We take the rennet in the required amount and dilute it in a glass of water.
2. We take calcium chloride and dilute it in 50 ml of warm water. It is needed for the formation of clots.
3. We pour the milk into the bowl of the mini-cheese factory and implement the pasteurization procedure. We are waiting for the milk to heat up to a temperature of 80 degrees, turn off the heating, and put the “water jacket” on cooling.
4. We bring the milk to a temperature of 40 degrees.
5. Set the temperature to 39 degrees.
6. Add rennet and previously diluted calcium chloride to milk. Thoroughly mix the mass for 3 minutes.
7. The resulting mass is left without intervention. for 45 minutes until we see the formation of clots.
8. The formed clot is cut with a knife into squares of size 3-4 cm. Then we cut these squares diagonally.
9. Thoroughly stir the mass throughout 2 minutes and let it sit for 10 minutes to separate all available whey.
10. We drain the whey into a clean bowl, it will be useful for the manufacture of other products.
11. We transfer the settled mixture to a colander and strain, after which we place it in a cheese mold.
12. After the whey is completely “left”, we produce cheese ambassador.
13. Flavoring additives: herbs, spices, paprika, etc., are added as desired.
14. A head of cheese is pressed under own weight within 2 hours.

Important! The cheese mass in the form must be turned over every 20 minutes so that the liquid does not stagnate in one place.

Home cheese making does not have to be done on an industrial scale, it can be in mini format, that is, homemade.

Equipment for home cheese making:

1. A mini-cheese cooker with a heating element with a power of at least 1.5 kW - the cost starts from 9,000 rubles. Better take domestic manufacturer Or an Italian brand. China will not become an assistant in this matter.
2. Milk sterilizer (if milk is purchased from the rural population) - from 3000 rubles.
3. Colander for filtering liquid from cheese masses - about 600-700 rubles. (price for stainless steel).
4. Molds for heads made of food-grade plastic - from 200 rubles. (head 1 kg) up to 500 rubles. (head 5 kg).
5. Apparatus for pressing cheese masses - from 2500 rubles.
6. Tray for salting cheese (if necessary) - from 700 rubles. for plastic and up to 2300 for stainless steel.
7. Racks for storing the finished product (necessarily wooden - oak, linden, etc.) - from 1100 to 3000 rubles.

It is not difficult to purchase the above equipment, many online stores supply such goods. Cheese making as a home business will be of interest to people who have their own farm.

If you wish to purchase equipment of domestic brands, you can seek help from PK MOLEKSPERT LLC, located in the city of Barnaul. The company has its own website where you can purchase any product online. Delivery is made throughout the country.

Among foreign brands, we can recommend the Italian manufacturer Sfoggia, which has been developing equipment for cheese factories for more than 10 years.