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Line for the production of cheese curds. Technology for the preparation of cheese curds

Glazed curds are loved by children and adults. it perishable product, so you need to purchase reliable refrigeration equipment and establish uninterrupted sales.

In our country, as well as in the countries of the former Soviet Union, glazed curds are a very popular delicacy among children and adults.

Many marketers argue that this is practically a national treasure that has earned such popular love for its consumer properties, including taste, invaluable benefits and accessibility to the mass consumer.

An interesting fact is that there are simply no analogues to this product in European and Asian markets, and most residents of foreign countries are not even familiar with the taste of glazed curds.

It is quite natural that domestic entrepreneurs who have their own production of glazed curds do not want to share production secrets so as not to lose possession of this niche.

Indeed, right organized business for the production of glazed curds - this is the so-called bird that lays truly golden eggs.

Consumer demand in this industry is relatively stable and is largely unaffected by external factors. In addition, the business for the production of glazed cheese curds requires relatively little capital investment, then such an enterprise looks very attractive even for experienced businessmen.

In many regions of Russia today there are both large and small producers of glazed cheese curds, however, imported products are often found on the markets. This clearly confirms the fact that the market capacity is not fully occupied, and there is always room for new participants to enter.

Glazed cheese curds are among the delicacy curd products, the market for which is still in its infancy today.

Currently, manufacturers are increasingly resorting to the use of exclusive proprietary technologies, adding more and more new fillings to glazed curds. Today you can also find premium cheeses, the production of which can bring significant profit to the enterprise.

The high popularity of the production of glazed cheese curds is also explained by the fact that the technology of work is similar to traditional technology production of curd sweet products, and does not require too much investment at all.

Here it is easy to establish sales, which, depending on the scale of production, will bring different profits. Numerous studies show that the glazed curd cheese business is a highly profitable business. If you strictly execute the developed business plan, establish efficient production and competent logistics, then the return on all initial investments will not exceed one and a half years.

The glazed curd cheese business is democratic. This means that it is equally accessible to large, medium, and small enterprises that are interested in organizing such production.

Very often, large companies that are engaged in the production of dairy products or ice cream open an additional line for the production of glazed curds, which increases the amount of net profit by several times. In addition, often companies producing glazed curds are adjacent to bakeries or confectionery factories. It is strictly forbidden to combine cottage cheese production with the processing of meat or fish.

When choosing a premises for organizing a successful business for the production of glazed curds, you should not rush. In this matter, it is necessary to comply with a number of requirements that are important for the manufacturer.

The room should not be large, but at the same time fully accommodate all the installations of the production chain. You should not break the production line into different premises, this will negatively affect the quality of the finished product, although sometimes the cost of renting such premises will cost somewhat less.

Pay attention to the interior design of the room. The floors and walls of workshops and warehouses must be covered with special materials that are resistant to acids and alkaline compounds. In most cases, the ceilings are covered with water-based paint.

Having received at its own disposal a room for organizing production, it is necessary to purchase a set of equipment for production. These are devices used for the manufacture, shaping and filling of the curd mixture, a special glazing machine, cooling chambers, refrigeration units and a packaging unit.

Such a minimum set of equipment will be enough to organize a medium-sized production. It should be noted that the vast majority of equipment for the production of glazed curds today involves the production of rectangular curds, however, some foreign manufacturers allow the production of non-standard products.

Of course, such machines are much more expensive than those that allow you to produce only rectangular curds, and it is unprofitable to buy them at the first stage of production. But over time, when production will expand at the expense of funds from the turnover, it is worth paying attention to such innovative equipment.

Currently, another way of organizing a highly efficient and cost-effective production of glazed curds is very popular, which is often used by modern entrepreneurs. It is quite natural that developing a business plan, taking into account all the costs of premises, raw materials and staff salaries, if not difficult, then quite restless.

Therefore, many prefer a different way of business development. Such entrepreneurs do not worry about where to rent a room, and what raw materials to buy. They simply enter into an agreement with a large specialized plant (or plant), and this counterparty produces glazed curds under the brand name of this enterprise.

The main task of a novice businessman in this case is to purchase high-quality raw materials and designate the terms of reference as accurately as possible.

site opens a series of production reports

We consume a huge amount of goods, often without thinking about how they are made. The production process always remains in the shadows. the site decided to feel the poetry of making everyday goods, including food products. The main goal of this project is to answer the questions of how, and most importantly, from what, it is made.

Opens our new project a report from the production of glazed cheese curds of the Osipovichsky branch of OAO Babushkina Krynka, the managing company of the holding Mogilev Dairy Company Babushkina Krynka.

Today, Babushkina Krynka produces 18 types of glazed curds on two production lines. The production volume is 3 tons per day, although the potential of production capacities is 4 tons per day. Production does not stop day or night. Two lines simultaneously serve 11 people.

We used to export products to Ukraine, but due to recent events, this process has stopped. Therefore, the entire volume of manufactured products goes entirely to the domestic market. Over the past six months, we have made a good name for ourselves in our market and confidently took a place on the shelves of stores, - says the process engineer of the production site for the production of glazed curds of Babushkina Krynka OJSC Svetlana Grechnaya.

In the meantime, we changed into sanitary clothes and went to the workshop for the production of glazed curds. Met us on the doorstep Valentina Petrovskaya- god and king on a local scale, and part-time senior foreman of the production site for the production of glazed cheese curds of the Osipovichsky branch of OJSC Babushkina Krynka.

Left - Svetlana Grechnaya, right - Valentina Petrovskaya

- Curds are made from fresh cottage cheese, sugar, butter with or without filling, fillers, nuts and dried fruits. We use only fresh cottage cheese and butter of our own production for production. The remaining components in the composition of cheese curds of Belarusian production, except for cocoa, which is purchased in Germany, and dried apricots, nuts, dried fruits, the supplier of which is Russia. Fruit and other fillers are purchased in Ukraine, - tells Valentina Petrovskaya.

Echoes her Svetlana Grechnaya: “If we want to launch a new line of glazed curds with a new recipe on the market, then an experimental batch of the product is first made. If most of our employees like cheese, we prescribe technological process, approve the recipe, and carry out the setting this product for production. Of course, the market may react differently to a particular product. But such that we released, but the product did not go to the consumer at all- hasn't happened yet. In addition, we still test the market. For example, curds with vanillin and condensed milk with a high fat content are most in demand today, so such curds are always in our assortment list. If a product is weak on the market, then we simply remove it from production and come up with something new.”.

So, before starting the production of glazed curds, the components are weighed and mixed according to the recipe. The resulting mass is put into bags and sent to the hardening chamber. Here, before the future molding, about 2.5 tons of raw materials “cool down”.

At this stage of production, the weight (35-45 grams) and the shape of the cheese are regulated.

Then the curds are sent for glazing. Curds are glazed with either caramel or cocoa-containing glaze at a temperature of 60 ° C. These are two different production lines.

- Glaze at the enterprise we produce ourselves. The cocoa glaze contains sugar, cocoa powder, cocoa butter substitute, lecithin and vanillin. Leticine is an emulsifier, which in small doses is good for human health, there is no need to be afraid of it. And it is added so that the glaze does not delaminate and has a uniform consistency., - tells Valentina Petrovskaya.

Glazing with cocoa glaze

Glazing with caramel icing

Excess glaze is blown off the curds with a stream of warm air supplied by a fan through the air nozzle of the enrobing machine. The lower part of the curds is covered with glaze using rotating rollers.

One of the final steps is packaging and labeling.

After cooling, the technological process can be considered complete - glazed curds are sent to the shelves of shops and supermarkets.

- According to quality standards, glazed cheese must be rectangular in shape, completely covered with glaze. The taste of cheese should be clean, characteristic of a curd product, without foreign tastes and odors. The consistency should be smooth and tender.- shares experience Svetlana Grechnaya.- We control the quality of each batch of products. By the way, every morning our specialists conduct a tasting of glazed curds in order to assess the organoleptic indicators of products: taste, color, smell, texture. Physico-chemical and microbiological indicators are controlled by the laboratory.

Recall that the Mogilev Dairy Company "Babushkina Krynka" holding is the largest producer of dairy products in Belarus. Today, the production capacities of the enterprise allow processing up to 1,700 tons of milk per day. The main products of the Mogilev Dairy Company "Babushkina Krynka" holding are: skimmed milk powder, butter, hard and semi-hard cheese, soft cheeses, whole milk products: kefir, sour cream, cottage cheese, drinking cream, thermized and drinking yogurt; glazed curds; ice cream; mayonnaise; whey powder, whole milk replacer (WMS). In total, the company produces more than 300 items of products.

1. Glazed curd cheese market in Russia

Syrok is a curd dessert made from curd mass and glazed. Traditionally, the composition of curd mass includes cottage cheese, sugar, butter, vanillin. Often the cheese is covered with chocolate icing. The mass of glazed cheese is usually from 40 to 50 grams.

Glazed cheese curds are highly nutritious due to the high content of proteins and carbohydrates. Curd proteins are better absorbed by the body than fresh milk proteins.

Syrki appeared in Soviet stores in the 50s and quickly became popular. Children really liked the sweet vanilla taste, and the brittle chocolate icing was an independent delicacy that many children bit into and then ate the curd mass. Some parents tried to pass off glazed cheese for a popsicle, especially when the children had a sore throat.

Traditional packaging in yellow-blue-white colors has become a classic, and until now, most manufacturers are trying to imitate Soviet design. In the late 1980s, glazed curds became scarce.

In the early 1990s, curds reappeared on the shelves, the assortment consisted of two types: vanilla and cocoa. After 1995, the number of manufacturers increased dramatically, and the choice of curds also expanded significantly: curds with fillings, layers, and biscuits appeared.

The first glazed curds were packed in foil, which did not provide the product with tightness, so the shelf life of such curds did not exceed 3 days. After the introduction of sealed packaging, it became possible to extend the shelf life of cheese up to 15 days in the refrigerator and 60 days in frozen form without the use of preservatives.

Currently, glazed cheese curds are most popular in the CIS countries, in the Baltic countries, in Hungary.

The glazed curd cheese market in Russia can be described as one of the most rapidly developing over the past few years. The development of the production of glazed cheese curds began after the crisis of 1998, while its bright heyday fell precisely on 2000-2001. From 1995 to 2001, Rostagroexport was the main player on the market. This company was one of the first to start producing cottage cheese curds in Russia, which allowed it to occupy 50% of this market at one time. But the Rostagroexport company could not hold the market for a long time, in 2002 new companies entered the cheese market: Danone with the cheese of the same name and Wimm-Bill-Dann (WBD) with the Ryzhiy Ap brand, and a little later - "33 cows."

Subsequently, the market began to decline - demand gradually began to exceed supply. Many other dairy products appeared on the market, which began to displace curds. Currently, a clear leader in terms of volume has been identified on the market, however, there is quite intense competition between the other companies.
Assessing the density of the glazed curd cheese market, it can be noted that it is formed and filled, there is simply no place for new players. To date, the market for glazed curds has a calm period.

The Russian market of milk and sour-milk products, according to experts, is formed by about 90%. According to a study conducted by Marketing.net, glazed curds occupy only 2-3% of this market, for Moscow this figure was 4%, and for St. Petersburg - 9.5%. According to ACNielsen, from August 2006 to July 2007 the volume of the market for glazed curds decreased by 11% in value terms compared to the same period of 2005-2006. In physical terms, sales of glazed curds decreased by 14%. Experts estimate the annual turnover of the Russian market of glazed curds at $470 million. Moscow is the largest market for glazed curds: 1.5 million of 6 million curds are sold here every day throughout the country.

A feature of the glazed curd cheese market is that it is almost completely branded. In the last three or four years, the share of large national and international brands has increased in the market. According to the data provided by the marketing agency FDFgroup, Russians know Danone dairy products best of all (98%), followed by Wimm-Bill-Dann (95%), Ostankino Dairy Plant (85%), Tsaritsyno Dairy Plant (75%) . Rostagroexport ranks fifth with 70%.

Diagram 1 - Prominence of manufacturers of glazed cheese curds among Russians

In terms of market volume, the largest producers and leaders are Unimilk, Wimm-Bill-Dann (VMD has 37 refineries in Russia), Rostagroexport, Danone. Their combined market share is about 63% in value terms. Another 15% is accounted for by private labels of large retailers. At the same time, there are about 250 dairies in Russia that produce curds under their own brands. (Diagram 2). A new manufacturer has a chance to find its niche only if there are professional staff, solid advertising budgets and a high-quality raw material base.

Diagram 2 - The share of manufacturers in the market of glazed curds in value terms

2. Technology for the production of glazed curds

Glazed cheese curds is a sweet curd mass, topped with (usually chocolate) icing. Curd glazed curds are an analogue of chocolates in the dairy industry, with the only difference being that they are much healthier and tastier than the latter.

The main types produced industrially:

· Glazed cheese curds with ppm solids 64% and m.d.zh. 23%

· Glazed cheese curds with ppm solids 50% and m.d.zh. 5%

· Glazed cheese curds with ppm solids 64% and m.d.zh. 26%

Curd glazed curd bars low-fat

· Glazed cheese curds with fillers and without them.

Production technology:

Curd glazed curds belong to the group of sweet curd products, therefore the technology is largely identical to them. However, the technological process for the production of glazed cheese curds has its own characteristics. Glazed cheese curds are made from cottage cheese, in which the mass fraction moisture. The curd mass for glazed curds is prepared in the same way as for ordinary ones. Currently, glazed cheese curds are produced with a variety of flavors and fillers: with vanillin, candied fruit, nuts, cocoa, coffee, halva, jam, boiled condensed milk, caramel, etc.

Some features of this production
For the production of cottage cheese curds, fat, semi-fat and low-fat cottage cheese is used, which is pre-pressed to ppm before processing. moisture: for fatty - 55%, bold - 60%, non-fat -65%.

1. Composition of the curd mixture

The preparation is carried out according to the recipe in a mixing machine. Usually use minced meat. First, the batch is prepared: the processed cottage cheese is placed in a meat mixer (volume - 100 kg, temperature - 10-15 ° C), turn it on and add mixed with vanillin or other filler granulated sugar. Butter is added to the resulting mixture. All components are thoroughly mixed for 5-10 minutes.

2. Cooling

The resulting mixture is cooled to 5-9 ᵒС and, cooled, is fed into the hopper of the molding machine.

3. Molding

Occurs in the molding machine. The mixture comes out of it in the form of molded streams, which are automatically cut into pieces weighing 40 grams.

Curd molding can be carried out on different equipment. The Rostagroexport company, for example, uses the equipment of the Lithuanian company PAKMA, the largest manufacturer of food equipment with twenty years of experience. The Rostagroexport plant has 10 lines for the production of cheese curds, which makes it possible to produce up to 50 tons of products daily.

4. Glazing

The resulting cheese curds enter the glazing machine, where they are covered with chocolate icing on top. The glaze temperature is 35-40 C. Excessive glaze is removed from the curds with a stream of warm air. The lower part of the curds is glazed with the help of rotating rollers of the glazing machine.

5. Second cooling

6. Packing

From the refrigerator, cheese is sent to packaging. Forming and packaging lines produce from 2,000 to 10,000 curds per hour. The material for packaging is a polypropylene film, on which a pattern is applied. The packaging process takes place on a horizontal packaging machine.

Ready curds enter the wrapper and are placed in boxes. The mass of curds after glazing is 50 grams. Store finished products at a temperature not exceeding 8 ᵒС.

3. Equipment for the production of glazed curd bars with filling

1. Tronka-Agrotech LLC (Ukraine)

The equipment is designed for the production of natural glazed curd bars with filling according to the classical technology without starch-containing additives, which compares favorably with the offers of other manufacturers of similar equipment, and also supports new technologies for the production of glazed curd bars according to recipes using starch-containing products, milk replacers, emulsifiers.

The production of glazed curd cheeses includes the following technological steps:

Formation of cheese curds and their approximate supply to the glazing machine;

Glazing curds (glaze temperature not higher than 62 o C);

· cooling glazed curds to a temperature of 8 o C;

Packing in foil laminate;

Cheese curds are made weighing 40 ... 50g with a fat content of 0.5% and 26%.

Feedstock: curd mass with low moisture content (not more than 56%).

Table 1 - Equipment for the production of curds

NAME	PRICE, $(US)
	2000 pcs/hour	4000 pcs/hour	5000 pcs/hour
1. Curd dispenser-former*
Without stuffing
Filled**
2. Tempering machine
3. Enrobing machine
4. Cooling tunnel
5. Horizontal packing machine (FLOW-PACK type)
6. Pairing table
Set price, USD:
- no stuffing
- stuffed

*The dispenser-shaper can be made in the version for the production of multi-color curd bars with filling.

** Additionally, the set includes a filling dispenser (jam, marmalade, yogurt, etc.)

The equipment is made of food stainless steel and allows you to maintain aseptic technology for the production of cheese curds.

The proposed sets can be equipped with receiving department equipment, a pasteurization and cooling unit, coalescers, equipment for pressing and cooling curds, a cutter, granite rolling plants, baropresses, and decorators.

For the preparation of the curd mass (normalization, mixing with fillers and flavorings) and its subsequent cooling to a temperature of 0 ... -2 o C, we can offer the following equipment:

Table 2 - equipment for the preparation of curd mass

. Line for the production of glazed curd bars LGS-10

The line is designed for the production of chocolate-glazed curd bars, with or without filling.

On the presented line, piece-packed glazed curds weighing 35-50 g are produced. For packaging, a multilayer film with a full-color pattern is used (similar to MARS sweets).

Technical characteristics of the line for the production of curds:

Productivity, piece/hour: 8000…10000

Power supply: 380V, 50Hz

Working pressure in the pneumatic system: 0.6 MPa

Size of glazed curd, mm:

Length 50…80

Width 25…30

Height 20…25

Weight of glazed curd, gr: 40…50 (± 2)

Air consumption: 150 l/min

Power consumption: up to 35 kW

Overall dimensions, mm:

Length 12000

Width 6580

Height 1750

Weight, kg: 3530

The composition of the automatic line for the production of curds:

1. Forming machine with string cutting, diaphragm cutting 1 or diaphragm cutting 2

Ready and cooled (from +6 to -5°C) curd mass is fed into the hopper of the machine, which forms curd snacks.

filling station

The filling (jam, marmalade, condensed milk, etc.) is fed into the middle of the curd through a special die using a gear pump and a bypass, volumetric, valve dispenser.

enrobing machine

Cooling tunnel

Curds covered with hot glaze are transferred to a belt conveyor. Glazed cheese curds are moved to the refrigerator, where the glaze is cooled to a solid state.

Linear or rotary automatic stacker

It accepts chilled rows of glazed curds, orients them and places them on the packaging machine.

Packing machine

Packs finished glazed cheese curds in a film. Packing type: "Flow-Pack".

Table - drive receiving

Options:

Decorator with liquid products;

Sprinkling device.

Stecker device.

3. About the benefits and harms of glazed curds

Over the past few years, as mentioned above, the market for glazed curds has been developing very rapidly. And, according to experts, their production will grow. The production of cheese curds is low-cost, and in the regions it is generally an almost unoccupied niche, so local producers can significantly reduce the cost of this product. Glazed cheese curds are a product in demand among consumers. Curd-butter sweets in chocolate glaze have no analogues either on the European or Asian market.

Glazed cheese curds are produced with different fillings, With chocolate chips, with condensed milk, vanillin, with jam fillings. Manufacturers even offer premium cheese, which is 2-3 times more expensive than usual - after all, it is covered not with icing with a cocoa content of no more than 15%, but with real 77% chocolate. Today in Russia, about three hundred enterprises produce glazed curds. To attract buyers, the assortment is constantly expanding: new flavors of the product, puff cheeses, cheeses with a reduced fat content are added. Everyone remembers the scandal after the publication of the results of an independent test by scientists from the All-Russian Association for the Genetic Safety of these very glazed curds.

The experts themselves were amazed by the results - after all, out of 12 tested specimens, eleven did not meet the standards! And in one copy, Staphylococcus aureus was found. What was the non-compliance with the rules? So, 12 copies of curds were checked. Result of checking: the excess of yeast content up to 1000 times was found in 11 specimens of cheese curds. The use of such a product can lead to dysbacteriosis, intoxication of the body, weakening of the immune system, dysfunction gastrointestinal tract and organs of the excretory system, metabolic disorders. Escherichia coli E. Coli, found in exactly half of the samples.

This E. coli causes the accumulation of toxic substances, malfunctions of the gastrointestinal tract, affects the kidneys, liver, and immunity. E. coli infection can even be fatal in children. Moldy fungi were found in four samples. Along with moldy fungi, toxins enter the body that adversely affect the kidneys, liver and immune system. Staphylococcus aureus, found in one of the samples. Staphylococcus aureus causes weakened immunity, purulent infections, abdominal pain, diarrhea, vomiting, furunculosis, and so on. Scientists believe that the reason for all the identified violations is non-compliance with sanitary and hygienic standards at enterprises. Yeasts and molds found in cheese curds could be due to the use of rancid butter or expired milk powder in preparation.

E. coli in products could appear due to the fact that production workers do not wash their hands after visiting the toilet. When an enterprise does not have strict control over compliance with rules and regulations, then many shocking factors come to light. Toxin poisoning is one of the strongest, while a person is simply slowly killed. But after all, sanitary and hygienic standards can be violated in the production of any product. Due to the sloppiness and dishonesty of dairy workers, this time it was glazed curds that fell under the distribution ...

Ingredients of glazed curds:

Nutritional value and calorie content per 100 g: proteins - 8 g, fats - 27 g (in curd base 23 g), carbohydrates - 32.2 g (including sugar - 24 g); the energy value- 396.8 kcal. Serving size - 50 g, calorie serving - 198 kcal.

The benefits of glazed curds:

It is still worth talking about the benefits of glazed curds, since they contain a very useful and tasty component - cottage cheese. Most often, this is not just pure cottage cheese, but its mixture with butter and sugar, and recently the manufacturer has added cocoa powder, nuts, and candied fruits to it. Since glazed cheese curds are made from cottage cheese, they retain all useful material and vitamins contained in it: A, B2, D.

In addition, glazed curd cheese is a fairly high-calorie dessert containing almost 200 kcal. Useful protein in it -10-15 grams per serving. Therefore, glazed curds are very useful for baby food.

A soft homogeneous curd mass is prepared from cottage cheese, sugar and milk. For its production, various types of cottage cheese are used - fatty, semi-fat or low-fat. Its fat content affects the nutritional value of the product (from 22 to 28% in different curd masses). The higher it is, the more nutritious the product is, respectively.

One of the components of glazed cheese is butter, a source of fat-soluble vitamins A, D. It has a high calorie content and ensures the restoration of the energy costs of the child's body.
But most children still love curd cheese for chocolate icing with which they are covered. It is prepared on the basis of cocoa powder, rich in proteins, fats and carbohydrates. The composition of the glaze includes vegetable fats, sugar or powdered sugar, lecithin, vanillin. It not only affects the taste of the curd product, but significantly increases its energy value.

Glazed curds have a lot of flavors. All this is due to the addition of the filling to the curd mass.

Glazed curds have a lot of flavors. All this is due to the addition of fillings in the form of marmalade, confiture, boiled condensed milk, raisins, dried apricots, candied fruits, halva, chocolate, marmalade, nuts, coconut flakes to the curd mass.

The curd product can be with the smell of strawberries, peach, pineapple and other fruits and berries. In general, in this variety, it will not be difficult for a baby to choose exactly his favorite glazed cheese. Cottage cheese is great, but keep in mind that due to the high fat content, it is worth pampering children with a curd treat no more than 2-3 times a week, offering no more than one cheese per day.

Allergic children need to be especially careful when eating glazed curds. Chocolate icing can be a source of allergic reactions. Babies who are prone to or obese or diabetic should also refrain from a delicious curd product.

A delicious alternative to glazed curds are the so-called "snacks". More precisely, biscuits with filling. Sometimes the biscuit can be covered in chocolate or white chocolate. There are many options for fillings, but the most popular among children is chocolate, milk or vanilla-cream.

You can try to cook cottage cheese cheese in chocolate icing on your own, at home:

For this you will need:

700 grams of cottage cheese (preferably fat-free)

50 ml cream

50 grams of butter,

100 grams of powdered sugar,

200 grams of chocolate.

Cooking process:

1. Mix cottage cheese, soft butter, cream and powdered sugar. The mass must not be liquid. You can add vanillin, cocoa, nuts, coconut flakes. You can put the filling in the middle: jam, condensed milk, and so on.

We sculpt from the mass of "cheese". We put them in the freezer.

Ready for frosting. Melt the chocolate in a water bath, pour over each cheese. Remove until cold in the refrigerator. Experiment a little, and the curds will be indistinguishable in taste from store-bought ones. And you don't have to worry about quality. High-quality cheese curds should contain only natural butter, natural jams, and natural chocolate icing.

Glazed cheese curds are a high-calorie product. When preparing them yourself, give preference to components with a lower fat content, with a lower calorie content.

Literature

glazed market production equipment

1. Buyanova I.V. Technology of whole milk products and ice cream. - Kemerovo, 2002. - 112 p.

Gorbatova K.K. Physico-chemical and biochemical bases for the production of dairy products. - St. Petersburg: GIORD, 2007. - 364 p.

Makarova A.A. Curd products at home. - M.: Ripol-Klassik, 2009. - 242 p.

Stepanova L.I. Handbook of dairy production technologist. Technology and recipes. - St. Petersburg: GIORD, 2003. - 384 p.

Shapkin A.V. Economic and financial risks. - M.: Kolos, 2006. - 388 p.

The glazed curd cheese market has experienced a period of rapid growth over the past few years. At the same time, according to experts, there is still potential for further development.

The production of curds does not require large expenditures. In addition, the cost of these products can be reduced even more by opening production in regions (and, consequently, saving on delivery), where this niche is not yet completely filled.

Glazed curds are in great demand among Russian consumers. For example, according to the largest producer, about 20-22 million local and imported curds are eaten monthly in St. Petersburg and the region alone. Yes, and in foreign markets there are no analogues of these products from curd-butter mass in chocolate icing. Therefore, domestic manufacturing companies keep secret the recipes and subtleties of preparing their products.

Today in Russia, glazed curds are produced by about five hundred enterprises. Manufacturers are constantly trying to expand their range, adding new flavors to products, producing puff cheeses and products with a reduced fat content.

Most of the range consists of curds with different fillings: with condensed milk, chocolate chips, vanillin and various jam fillings. There are even premium cheeses that are several times more expensive than regular ones, as they are covered with real chocolate.

The organization of the production of curd cheeses does not require very large investments. They can be made both at a large plant and at a small enterprise.

The required amount of investments is $60-200 thousand, the payback period with well-established sales does not exceed one and a half years, and the income of large manufacturing companies reaches $4 million monthly.

All this makes the production of glazed curds a highly profitable business.

The production of curds can be specialized or combined. At large enterprises, as a rule, the second type of production is observed: along with curds, they produce other dairy and sour-milk products.

By agreement with the SES, the production complex may coexist with other food enterprises, except for meat and fish processing plants.

Walls industrial premises and laboratories must be lined with glazed tiles to a height of at least 2.4 m. And the walls between the tiles and the ceiling will have to be painted with water-based or other paints that are on the list of permitted ones.

Warehouses where raw materials are stored, as well as the ceilings in the premises, must be whitewashed. Floors must be covered with non-slip acid and alkali resistant materials. As for the equipment, since glazed cheese curds are a purely Russian invention, specialized lines for their production are produced only on the territory of our country and the CIS countries.

The largest equipment manufacturers are OJSC VSKB Rikon (Voronezh), FIS (Fryazino), NPK Progressive Technologies (Mytishchi), Tauras-Phoenix (Petersburg).

Most of the lines are designed for the production of standard rectangular cheese curds with or without filling. More expensive models can produce curds of various shapes.

For piece packaging of products in flow-pack bags, it is necessary to integrate a horizontal packaging machine into the line.

For equipment as standard, you will need at least 120 square meters. m. Productivity, depending on the model and operating time, ranges from 4 to 10 thousand pieces / hour. 3 people are enough to serve such a line.

The cost of the simplest equipment for the production of rectangular curds without filling is about $55,000, and the most multifunctional and high-performance equipment is about $95,000.

If you do not want to spend money on arranging the premises in accordance with the necessary standards and purchasing equipment, you can order curds under your own brand at foreign equipped factories.

Raw materials for the production of cheese curds are purchased from dairy farms, or they use their own if there is a dairy farm. The composition of the product includes the following ingredients: cottage cheese, butter, sugar, ready-made chocolate glaze or its components. For fillings, nuts, dried fruits, various jams (jams), chocolate spreads, condensed milk.

Of course, the main component of cheese is cottage cheese. It can be bold, semi-bold, or non-bold. The shelf life of any curd products is 36 hours at a temperature not exceeding 50C. In order to save money and extend the shelf life (up to six months), many manufacturers use not fresh, but frozen cottage cheese.

Another important ingredient that affects the quality of the finished product is chocolate icing. Liquid icing should be of a uniform consistency, without lumps and grains, and the icing on the cheese itself should have a glossy surface, be brittle, stick to the curd mass. The vast majority of cheese producers buy ready-made glaze for confectionery factories Oh.

Manufacturers of glazed cheese curds are guided either by the standard GOST R 52-790-2007 “Glazed curd cheeses. General technical conditions”, or on their own technical conditions. In the latter case, it is necessary to adhere to the "Technical Regulations for Milk and Dairy Products" dated June 12, 2008.

Videos about the production of glazed curds:

The glazed curd cheese business is a tempting offer for potential investors and businessmen who want to find a profitable niche for themselves in the food industry. Curd cheeses are food product, widespread in Russia and on the territory of the former Soviet republics. Moreover, in last years glazed curds are actively exported to a number of European and other countries, conquering the market. The production of curd snacks is characterized by a relatively low cost, due to the attractive price of the initial raw materials and the simplicity of a number of technological production processes that do not require the use of a wide range of machinery and equipment. In terms of payback, this business is also quite successful with initial investments in the amount of 3,500,000 rubles. It is possible to recoup the costs with a full workload of production in up to 1 year.

Features of the business for the production of cheese

It will not be difficult to open a cheese factory in Russia in terms of formalizing the document base, registering and licensing products. Curd curds have their own GOST, guided by which it is possible to build a production facility with different output capacities. Ease of optimizing initial costs for their comparison with the volume of production, makes it possible to start a business with both medium and high levels of investment. There is also the possibility of a gradual expansion of production volumes by adding parallel lines.

The line for the production of cheese curds is quite inexpensive, and the demand for finished products in most regions of the Russian Federation is quite high. Despite the fact that in Russia there are about 30 different, large and small enterprises for the production of glazed curds, they are not able to satisfy the saturation of the market and the demand for products is high in almost every region. Before construction own production, it is necessary to analyze the demand and the presence of competitors in your region, we are ready to offer similar products at low prices. In some cases, it is advisable to think about finding buyers in neighboring regions and neighboring countries.

What product can be produced?

In order to attract the attention of customers and win a new audience, many manufacturers are trying to make products with their own original solutions. In general, for production, you can choose two main ways:

Make classic cheese curds from sweet curd mass with chocolate icing;
Experiment with flavors by adding flavors, natural fruit jelly, grated chocolate and other components that allow you to create new taste and texture.

If you are trying to create a new taste, you must strictly adhere to the standards. With regard to cottage cheese curds, GOST R 52-790-2007 strictly defines the production rules and requirements for raw materials in the manufacture of classic cheese curds. When developing individual taste and other solutions, adding new components, it is necessary to observe " Technical regulation for milk and dairy products” dated June 12, 2008. Compliance of products with norms and standards guarantees the absence of claims from the supervisory authorities, as well as the safety when eating your products.

The vast majority of manufacturers produce rectangular curds, this is due to the ease of manufacture, no equipment is required for molding and manufacturing special packaging. However, you can stand out against the general background by making cheese bars or cheese curds of the original form, providing additional interest from customers.

Production equipment and raw materials

The composition of glazed cheese is quite simple, it is:

Chocolate icing to form the outer layer;
Curd mass with added sugar and flavoring ingredients.

You can buy components for a full cycle of independent production, or you can ready-made semi-finished products. In particular, it is better to buy chocolate icing on confectionery production, which will ensure high quality products and compliance with standards. Ready cheese should have a uniform consistency of the curd mass, maintain the necessary elasticity. The icing should fit snugly to the curd mass, not crumble and have a texture that is uniform in thickness and color.

The technology for the production of curd glazed curds is reduced to the following steps:

Preparation of curd mass with the necessary taste characteristics;
Curd molding;
glaze coating;
Packing of ready-made bars.

Thus, you will need to buy equipment for the production of curds for the following production sites:

Curd molding;
glaze coating;
Packing station.

The technological scheme of the production line is quite simple. You can order a ready-made production line at enterprises engaged in the manufacture of equipment for Food Industry. The cost of equipment depends on the availability of additional features, as well as production capacity in the manufacture of products.

To increase the shelf life of cheese curds, you can use a quick freezing system for products by purchasing an appropriate freezing station. If a standard unfrozen cheese can be stored for up to 1.5-2 days, then after freezing, its shelf life increases to several months, subject to temperature regime.

The work will require a room that meets the requirements and standards adopted in the food industry, working with dairy products.

Implementation Method

In most cases, cheese producers, as well as other food products, work in cooperation with wholesale purchasing networks, which purchase products from the manufacturer and sell them to supermarkets and other retailers. outlets. Working with such contractors, wholesale sales become available to you, including in large quantities, if the goods are widely in demand.

At first, you don’t have to think about working directly with large stores and chain supermarkets. Despite the fact that the store can purchase products at a higher price, it is quite difficult to start working with a supermarket. In most cases, stores are aimed at working with wholesalers of a wide range of food products - resellers, described above. Although, if we are talking about small stores that independently carry out all purchases, you can try to negotiate with them.

It is worth remembering that your products will be bought only if they comply with GOST or other requirements for the manufacture of goods based on dairy products. Therefore, when establishing contacts with a new potential customer, be prepared to provide available approvals and confirmation that the products meet production standards.

What do you need to know when starting a business?

If you decide to start your own business for the production of glazed curds, you should read some tips:

The price of equipment for the production of glazed curds can be lower if you order the entire turnkey production line from one company. Equipment manufacturers offer customers additional discounts and often free installation services;
When choosing raw materials, it is better to use ready-made icing and curd mixtures from confectionery factories, their price is quite affordable, and the quality will allow you to start making products that meet all standards from the first days of production;
In order to increase the payback period, it is possible to optimize the work of the enterprise in such a way that the release of goods is carried out in the day and night shifts;
You can also buy a production line second-hand, from an enterprise specializing in the production of glazed curds. However, with this option, it is necessary to contact specialists to assess the condition of the equipment and its current cost.