What is milk transfer made of. The benefits and harms of milk powder - composition, calorie content, dilution proportions of the powder with water. Fermented milk production

Vladislav and Stanislav Cheburashkin ten years ago moved to the Moscow region from Norilsk, where they had a mining and processing business. Here they decided to invest in a dairy farm. Seeing that it was not very profitable to sell milk to processors, they began to install vending machines with it around the city and the region - now 35 machines "A-Milk" are working. In addition, the brothers invested in the construction of a dairy plant not far from the farm in the Dmitrovsky district.

They wanted to produce milk under the family brand, but Cheburashka prevented this: its creator, Eduard Uspensky, registered a trademark in almost all categories, therefore, since 2011, Rospatent has rejected applications for Cheburashkin Product, Cheburashkin Brothers Farm and others, citing protection copyright. Having won the courts, this year the entrepreneurs launched the production of dairy products "The Cheburashkin Brothers", which took the "Azbuka Vkusa", "Green Crossroads" and "Bakhetle" to the shelves. A bottle of their milk is expensive there - more than 150 rubles per liter. But the factory says it's worth it: the milk is not normalized and the technology of gentle pasteurization is used, which preserves more useful properties product. The Village learned how these dairy products are made.

Dairy plant "Brothers Cheburashkin"

Location: Dmitrovsky district of Moscow region

Opening date: september 2014

Employees: 80 people

square: 2 700 m 2

Milk is delivered to the plant from two farms: one is located in the Sergiev Posad region, the other is a couple of kilometers from the production facility, in the village of Savvino. This farm now contains 1,350 head of Holstein dairy cattle, of which 610 are dairy cows.

The cows are kept in stalls all year round, milking twice a day. It takes six hours in total. Animals in groups of 15 heads enter the milking parlor, where the milkmaids wipe the udders with a separate napkin for each cow, decant the first streams of milk and then put on the milking machine, which begins to suck the milk. It goes through pipes to the storage, the cows go to the stall, and others take their place.

On average, each cow produces 27 liters of milk per day. There are record holders who give more than 40 liters. At the foot of every dairy cow there is a responder sensor connected to a database where information about her milk yield is stored. In addition, the cow has a yellow tag on the ear with information about age and pedigree. On the neck there is a serial number that replaces the cow's nickname.

The milk received from the cows passes through a primary filter, and then enters the cooling tank. The farm employees determine the mass fraction of fat and protein in milk - it can be different depending on the season - and send it to the dairy.

So far, the plant processes 10-15 tons of milk per day, but the capacity allows it to process up to one hundred tons. While receiving milk, the employees of the plant filter and cool it again, as well as check the quality. In the production laboratory, the organoleptic, physicochemical and microbiological properties of the product are evaluated at every stage of production.

The entrance to the enterprise is allowed only in sanitary clothes; it is also necessary to disinfect your hands and wash your shoes. There is a color-coding system - each workshop has its own color of clothing and equipment. So, the red color is used for the curd shop, where at certain stages the product is open, on the packaging it is blue, where employees do not come into direct contact with milk. Entrance to each workshop is only with a special electronic pass.

Raw materials are pumped into containers with a capacity of 30 tons, where a constant temperature of 2 to 4 degrees is maintained. The plant works in two shifts: in the morning, employees pour out yogurt, cottage cheese and kefir fermented in the evening, and fresh milk from the farm in the afternoon.

Here milk and kefir are whole, not normalized in fat. Since every day the mass fraction of fat in milk is different, the possible range is indicated on the package, and on the lid, as required by the Technical Regulations, the actual mass fraction of fat in this particular batch. For fermentation of kefir, a sourdough prepared on live kefir fungi is used. Fungi grow in sterile boxes on skim milk in closed containers.

For the production of other products, milk is standardized by separating the cream using a separator: yoghurt with 0.5% fat, 20% sour cream, 2 and 9% cottage cheese are produced here. In the future, it is planned to establish the production of two-layer yoghurts with jam and 40% sour cream.

From the milk storage, milk is piped through the pipes to the receiving tank of the pasteurization-cooling unit and, after partial heating, goes to the separator, which, if necessary, separates the fat, then to the homogenizer. Dairy technical regulations require mandatory pasteurization of the product. The plant uses gentle heat treatment of drinking milk: milk is heated to 76-78 degrees, kept at this temperature for 40 seconds, immediately cooled to 2-4 degrees and goes through an intermediate container to the filling line. Employees say this allows them to kill germs without sacrificing the beneficial properties of the product. True, this technology reduces the shelf life of milk to seven days.

Raw materials for fermented milk products are pasteurized longer and more intensively: during the fermentation process, foreign microflora should not develop in them. The future kefir and yogurt are heated to 95 degrees, kept at this temperature for five minutes, and then cooled. To obtain yoghurt, pure fermented milk cultures are added, for kefir - a ferment on kefir fungi, and then left to ferment for eight to ten hours. The fermentation temperature for kefir is 18 degrees, for yogurt - 42 degrees.

The sourdough for the production of sour cream is added to the cream remaining from the separation. Sour cream is made at the factory in two ways. The first is thermostatic, when the fermented mixture is poured into glasses, sent to a thermostatic chamber for six to eight hours and then cooled. In such sour cream, a dense, undisturbed curd is obtained - as they say, "the spoon is worth it." The second is the tank method, when fermentation takes place in one container, and then there is cooling, mixing and packaging of the ready-made fermented sour cream.

Cottage cheese is also fermented by lactic acid bacteria. To produce a kilogram of a product, you need six kilograms of milk. The production does not use rennet, so the cottage cheese is suitable for vegetarians. After fermentation and partial cooling, the curd curd is fed through pipes to the separator drum. Whey comes out through its holes, and the cottage cheese enters a tunnel with cold ozonized air, where it is cooled to 10-12 degrees. Thanks to this, the acidity of the curd does not increase during storage.

Milk and dairy products at the factory are bottled in plastic PET bottles... They are produced in the area adjacent to the filling shop: they are blown out of preforms, then fed onto a conveyor, washed and filled with the product. The vending machine tightens the lid and sticks the label. Already at the exit, workers put on a tag with information about the company. The Cheburashkin Brothers brand is not yet very well known on the market, many people think that a family farm is just a marketing ploy and there really are no such entrepreneurs, so the owners have to attach their photo to each bottle of milk and kefir.

After bottling, bottles of milk are packaged in six pieces and taken to the warehouse, from where they and other products of the company are delivered to store shelves.

Photos: Gleb Leonov

Milk is made from powder, palm fat is added to it, sold together with antibiotics, which were used to treat cows ... What horrors you will not hear about milk! In fact, not everything is so scary, and you can find tasty, natural and healthy milk in stores. The main thing is to know the rules for choosing this valuable product.

Just one glass of natural cow's milk provides a person with 13% of the daily need for protein, 21% for vitamin D, 25% for calcium, 10% for potassium, 18% for phosphorus, 11% for selenium and 22% for vitamin B2. And that's not all - together with a snow-white drink, our body receives 35 mg of the most useful fatty acids that have anti-cancer effects, a set of 10 essential amino acids, magnesium and zinc. All this means that if you do not have lactose deficiency (people who do not tolerate milk sugar - lactose suffer from it), drink milk regularly, cook porridge and soups on it, make delicious cocktails and desserts. It is best to use natural fresh milk from a personal cow, but, alas, city dwellers cannot afford such a luxury. Therefore, they have two ways out of the situation: to find a proven milkmaid in the nearest market and buy fresh milk only from her (the main thing is not to forget to boil it) or to buy dairy products in the store.

No more powdered milk ?!

Four years ago there was a big hype around milk - information was revealed that most of the product on our shelves was made from powdered milk. The result of inspections and proceedings was new law - technical regulations about milk and dairy products. He obliged producers to call "milk" only the product that is made from raw cow. If dry powder is used for the manufacture, such a delicacy should be referred to as a "milk drink". Producers began to strictly follow the letter of the law and in 1999, after the introduction of the regulation, they produced more than 80 thousand tons of "milk drink". However, consumers ignored it, and 70% of the powder product had to be disposed of. Since then, a product with this name has been found only in remote regions of the North and the Far East, where there is no dairy production of its own, and it is economically unprofitable to transport boxes with liquid contents from the European part. Now on our shelves " dairy product"Simply no, only" milk "is present. Does this mean that all products are made exclusively from natural cow's milk without the addition of powder? Alas, no one can give you a guarantee, especially in winter, when fresh produce is sorely lacking. Therefore, trust your taste and give preference to a manufacturer who has earned your respect.

Antibiotic and palm oil

In addition to the powder component, many buyers are frightened by the presence of vegetable palm fat in milk, as well as antibiotics, which were used to treat sick cows on collective farms. Dairy industry experts reassure and argue: in this case, there are more rumors than truth. Palm fat is the scourge of such concentrated fatty products as butter, sour cream, cheese, curd snacks, curd mass. There is simply no point in adding it to liquid milk. But in order to avoid buying a product with antibiotics, it is necessary to purchase not the products of unknown small dairies, but the delicacies of large industries, which, in addition to drinking milk, produce a whole line of fermented milk drinks. At such enterprises, raw materials with antibiotics are not subject to acceptance, since kefir, fermented baked milk or cottage cheese simply will not work out of it.

Whole is the best!

If you want to drink the most healthy and high-quality milk, buy “selected whole milk”. This is the name of the drink, which is usually made from raw materials of the best microbiological indicators from permanent proven farms. Moreover, it does not undergo separation (separation into cream and skim milk) and the fat content is the same as provided by the cows. In general, cows' milk can be 1.5%, and 9%, or even 12%, but on average, in the conditions of the European zone, this figure is from 2 to 6%. The drink from different cows is homogenized to a homogeneous state (therefore, a whole one does not form a creamy foam, like a steam one) and a certain average is obtained. It must be measured and indicated, therefore, look for the exact information on the fat content of the selected milk in the bottle or carton on the label. It usually ranges from 3.5 to 5.0%.

If a whole product is too fat for you, you can buy standardized milk - one that clearly and large indicates the percentage of fat content (from 0.5% and above). It is done as follows: the manufacturer first separates (separates) the drink into cream and skim milk, and then mixes them in different proportions and brings them to the required rate, therefore such milk is called normalized.

Ultra processing

Dairies use pasteurization, sterilization and ultra-pasteurization. Pasteurization is a quick processing of milk up to + 90 ° C. Some of the beneficial lactic acid microorganisms and harmful bacteria remain after it, therefore such a product should be stored only in the refrigerator (after opening the package it may turn sour). Sterilized milk is another matter. It is absolutely safe, but practically useless, since the vitamins in it are completely destroyed (and yogurt will never come out of it). Therefore, if you want to calmly drink milk from a bottle and still benefit from it, choose an UHT product. It was heated up to + 140 ° С in just 2-3 seconds, which eliminated the dangerous microflora from the drink and preserved vitamins in it. This is the most progressive and gentle processing mode, which allows you to store milk at room temperature for up to six months (the same applies to sterilized milk). But this does not mean that, having opened the pack, you can use it for weeks. If you uncorked the package, keep it in the refrigerator and drink the contents in 1-2 days. By the way, this applies to any milk.

The box replaced the glass

The most ideal packaging for milk is a glass bottle - it is made of an inert material that does not react with the contents in it. However, glass breaks, is difficult to carry in a bag, and the product in it is more expensive. Therefore, manufacturers have come up with a modern alternative to bottles - multilayer cardboard boxes with aluminum foil pouch. In terms of its performance, such packaging is as close as possible to glass, therefore, today it is considered the best. The rest, too, should not be rejected, but they have their drawbacks. For example, simple cardboard is a little airy, so quickly perishable pasteurized milk is usually poured into it. Although plastic bags and PET bottles are considered safe, they still provide the drink in them with a subtle smell of plastic.

Of course, milk is made by and large by a cow. But from cow's udder to store shelves, milk still makes a huge and technological way. We will meet him today.

Aslan Shauey writes: Today I will talk about how natural milk and other dairy products are made. In order to find out how natural milk is produced, we will go to the cleanest district of the Moscow region - the Ruzsky district. As we were told by representatives of the agricultural holding "Ruzskoe Moloko", who invited to their production, there is no industrial enterprises, therefore, the air is cleaner here and the grass is healthier for the cows, from which they receive milk.

The company is one of the rare representatives in this field, which does not process milk from different farms, but produces only its own. As they explained, this is done so that they can control the quality of milk, because there are times when farmers donate milk of not the best quality to factories, which affects the final product.

Before we went to the fields and farms, we were given the opportunity to taste the products of the agricultural holding. Really delicious. I immediately grabbed the curd with raisins and the Adyghe cheese, the quality of which I liked very much, believe me as a true Adyghe!)

As you can see the assortment of the company is quite large - milk, kefir, sour cream, cottage cheese, processed cheese, Adyghe, yogurt.

What surprised me was that the barcode was crossed out. Now I can’t remember exactly the explanation of the company’s representatives on this matter. Can someone from the readers tell me?

Like any other company is proud of its achievements, Ruzskoe Milk is proud of its own. They have more than enough medals and other awards.

A local newspaper writes about the Prime Minister's award to the agricultural holding for good results.

And the president and prime minister are even depicted on the company's postcards. At one exhibition they were presented with a basket with the products of "Ruzsky Milk" and they liked it so much that they even captured themselves in a photo drinking milk at a country residence.

I have a very interested person at a small press conference.

We were told that the agricultural holding can be said to be young, it was founded in 2003 from the merger of various collective farms and farms of the Ruza region that had fallen into decay. Now the company unites 8 agricultural enterprises, the "Bogorodsky" feed mill and the "Ruzskoye milk" plant. This, as I said above, allows you to control all stages of production - from pasture and farm, to dairy and shop.

After tasting the milk, we get on the bus and go to the farms belonging to "Ruzsky Milk".

During the existence of the company, lands were plowed up and sown, which had not been used since the collapse of the collective farms and managed to grow over with dense weeds. Now in these fields, winter wheat is grown, which is grown specifically for animal feed.

V this moment The agricultural holding owns 23.5 thousand hectares of arable land, 8 agricultural enterprises, 45 livestock buildings, as well as its own production of dry feed mixtures. In addition, about 9 thousand heads of cattle, an enterprise for the production of vermicompost, a machine-technological station, a dairy plant "Ruzskoe milk", which allows processing 100 tons of milk per day, and a chain of stores "Ruzskoe milk", which represents a large assortment of natural dairy products ...

In the photo below, by the way, one of the machine-technological stations, which was created on the site of an abandoned hangar.

Modern harvesters.

And other equipment for sowing and harvesting.

There are both domestic cars and modern foreign ones. This one collects the hay into large bales.

I love the smell of freshly cut grass.

The fact that everything is in order with nature here is evidenced by the abundance of living creatures. Some kind of feathered predator is looking out for prey on the ground.

The agricultural holding also grows potatoes, which are sold in various retail chains.

In the store, such a package cost about 150 rubles. (for the summer of 2014). It can be purchased in the shops of the Azbuka Vkusa, Globus Gourmet and Billa chains, as well as in the brand stores of the agricultural holding in Moscow and the Moscow Region. We received a package as a gift and I will tell you that it is really delicious.

At first, the cows look at us with apprehension, then realizing that we are not harmful to them, they are allowed to come closer and capture themselves on camera. In summer, they graze in the fresh air, in the fields planted with herbs. This eliminates the ingestion of animal plants that spoil the taste of milk. Especially the wildly overgrown hogweed, which can even be harmful to animals.

Some were able to find a common language with the cows.

We pass the Ruza reservoir. Our path leads to the barn.

As we were told, after the morning milking, the cows enter the barns only for lunchtime milking and in the evening. We were not allowed into the main one, but into the one where the animals are quarantined.

Here our group is required to wear disposable clothing. Either so as not to get dirty, or so as not to infect.

Thanks to Dima e_strannik for the photo.

Calving cows and calves are kept here. In order for a cow to produce milk, she must calve. After birth, the calves are raised separately. Especially on dairy farms, female calves are valued, males are trying to sell to other farms. As in many modern farms, cows are artificially inseminated here. At the same time, the semen of the most valuable breeding bulls-producers is used, which excludes the possibility of infection of the cow with diseases. Bull seed is imported and quite expensive. As we were told, there are practically no worthy analogues in Russia.

Calves live in the warm season on the street, in these little blue houses. In winter, of course, they are moved to the barn, where it is warm.

There is such a wet rug at the entrance. But we are already in shoe covers, therefore we will not bring in extra dirt.

The time that elapses from the moment of milking to the arrival of milk at the plant is no more than 2 hours. Here it is pre-cooled to 6 degrees.

There is also a soap mat at the entrance to the barn.

Barn mistresses, main nurses. These cows were purchased in 2013 from Canada. When delivered to Russia by sea, the vessel got into a strong 4-day storm and unfortunately some of the animals died. Now they are cherished like the apple of an eye.

The smell is not strongly felt, since the manure is washed off with water and a cleaner is constantly on duty here.

Before milking, a little milk is expressed, the udder is wiped.

And an automatic milking machine is installed.

But by the way, and the office of that same inseminator (almost like a terminator)).

The second part of the reportage was made a little later. For the first time, we would not have had time to visit so many places in a day, so they promised us to arrange a separate excursion to the dairy plant. As it is a perishable product, only staff are allowed to enter many areas. As we were told, one day TV men came to them to shoot a report. After admission to various containers, a large amount of milk had to be poured out, as it deteriorated after visiting them.

"Ruzskoe Milk" makes a product without adding various preservatives and only in the Ruzskiy region, therefore the company is limited by the territory of distribution of its product - it is natural and perishable.

From farm to factory, milk is delivered within an hour, since the farthest farm is only 40 km away. from Ruza. At the factory, milk is poured into large containers, where it is pasteurized at 98 ° C for a few seconds. Contact with air after the milk enters the container is excluded, therefore from the side you can only see large metal tanks and pipes through which milk flows. Only in the workshop for the production of soft cheese does the process take place in the open air. There is a sterile regime, so access to outsiders is closed there.

After passing all the necessary procedures, pasteurized milk enters such containers, from where it goes for the preparation of various products.

The equipment was washed into the premises where we were allowed to wash, so we did not pose a danger to production, although of course we were wearing dressing gowns, hats and shoe covers. In the photo there are separators for the separation of cream and the production of sour cream.

I don’t remember what kind of apparatus.

Churns

We caught the moment of washing the equipment. Water for flushing equipment is pre-treated. They poured the water, poured more water, closed the hatches and turned on the churn.

It looks like this in practice.

Finished butter... It will be packaged soon.

The lids are poured into a special apparatus, which arranges them and carries them along the grooves to another apparatus, where they will find their place.

The process of pouring yoghurt into packages is hidden from us. Fruit additives are also natural, they are purchased abroad, since our enterprises do not produce the quality required for the enterprise.

After leaving the machine, each package receives a hologram and travels on.

One push and the pack is already packed.

But that's not all! At the factory, test samples are taken from each batch, which are stored for 15 days, so that in case of customer complaints, the product can be compared with the sample. Almost all products have a shelf life of 7 days, although due to proper storage and high-quality packaging, test samples do not lose their consumer properties for up to 10 days.

The laboratory looks serious. Quality control is strictest.

Pay attention to product requirements.

And only some employees are allowed to enter here.

After packing, the products of the plant go to the warehouse. In the photo there is a refrigerating chamber.

An interesting fact - kefir is sent to the distribution network only the next day, since it needs to ripen. This is also done at the finished goods warehouse.

And then the dairy products go to stores in the agricultural holding's cars. I cannot say that I am a regular customer of this brand, this quality implies a high price, but I was convinced that the products are really natural and tasty, especially after I tasted the gifts from Ruzsky Milk after the excursion.

Now you know how real milk and dairy products are made!

Milk production has changed dramatically over last years... Milkmaids no longer need to milk each cow separately - the whole process is automated. Once received, the product is treated in a special way to get rid of possible infections. Quality controllers check the products, then they are packaged and delivered to the consumer.

Most often, the processes of obtaining raw materials and producing the final product take place at different factories. Milk is the main raw material obtained on farms from cows. It is normalized or passed through a separator and another product is obtained - cream. Milk and cream are delivered to the production facility for the manufacture of dairy products. Raw materials are checked for quality. Special attention pay to the composition - quantity:

Milk production process

proteins;
fat;
carbohydrates;
other substances.

Smell and taste are also assessed - there should not be:

chemical impurities;
sharp tastes of onions, wormwood, garlic.

Next, the milk is cleaned and cooled. For this, separator and filter machines are used. Gauze or polyethylene cloth is used as filters, which is periodically changed. The product is cooled with ice or water. At the same time, cream is added to the milk to bring the fat percentage to the desired value.

The pasteurization process is an important stage of production, as it helps to protect consumers from infections and bacteria. For this, the liquid is heated to a temperature of 65–90 degrees. The higher the temperature, the less time it takes to pasteurize. It is important that the milk does not change color, taste, smell and consistency during the process. In Russia, raw materials are most often pasteurized for 30 minutes at 65 degrees in baths with a volume of 300-600 liters. Milk is fed between the heated plates in a thin stream, so it heats up quickly. After that, it is immediately cooled between plates with cold water.

The last stage is packing in plastic bags, bottles or cardboard boxes. The machine puts the production date and expiration date on the packaging. Dairy products are sent to stores.

Organic milk production

The production of pasteurized milk is not considered environmentally friendly. Against the background of popularization healthy way life, farmers began to produce organic milk.

The first thing that is needed for this is ecological animal husbandry. A large pasture is allocated for the cows. They are not kept locked up, but are allocated spacious camps. Farmers closely monitor animal nutrition. It is important that 70% of the feed is environmentally friendly.

For the production of organic dairy products, the growth and performance of cows cannot be stimulated by chemicals and hormones. To extend the shelf life of products, no chemical preservatives are used, only salt and lemon juice. Packaging for dairy products should also be made from environmentally friendly materials.

Fermented milk production

Fermented milk products include:

yogurt;
kefir;
fermented baked milk;
bifidok;
"Snowball".

All of them are made on the basis of a milk base and special fungi.

The production of fermented milk products begins with the heat treatment of milk. It is fermented and cooled in special tanks. For some time, kefir ripens, then it is bottled and sent to stores. In the process of maturation, kefir acquires a specific taste that distinguishes it from yogurt.

Yoghurts are now made from milk powder to save on raw materials. Flavors, thickeners and sweeteners are added to them. The production of natural yoghurt without additives is a costly process and only organic producers are involved in this.

Equipment for dairy production

For milk production, machines, vats and large containers for storing dairy products are used. Products are cleaned, normalized, pasteurized, and packaged. Each operation has its own complexes.

The pasteurization line includes equipment for:

Dairy equipment

reception;
cooling;
processing;
storage;
transportation.

Storage is carried out in stainless steel containers for food production. The leading complex consists of separators, filters, coolers. Raw materials are pumped between technological operations using pumps.

The main hardware circuit includes:

heaters;
separators;
pasteurizers;
coolers;
storage tanks.

Milk is sold in plastic or cardboard containers. Filling and packaging machines are responsible for packaging. Delivery to stores is carried out in trucks with insulated bodies.

What is profitable to produce from dairy products

All dairies start out with milk and cream production. These products do not require additional investments, large complexes, a minimum of equipment is enough. They supply milk with different fat contents to stores.

Sour cream and cottage cheese are suitable for expanding the range of dairy products. These products do not require additional costs as they can be obtained from the separator. To curd milk into cottage cheese, it is fermented with acidic microorganisms, and then brought to the required fat content with cream.

The production of concentrate - milk powder or cream - is another direction that entrepreneurs choose for their plant. They can be sold at retail, but this is not very profitable. It is much more profitable to look for wholesale customers who produce other food products from them. Milk powder is obtained from a non-fat product, and cream powder is obtained from high-fat milk.

A popular way to expand production is to manufacture other dairy products:

children's curd cheeses;
curds;
yoghurts;
fermented baked milk;
kefir;
ice cream.

If the equipment for the production of dry cream has already been purchased, it is possible to produce more condensed milk. Before being sprayed to a dry product, the milk goes through a thickening stage, this can be used to release another product.

The technological scheme for the production of dairy products allows you to expand the range, bring new products to the market. This will allow the company to constantly grow and enter new regions and countries.

Dairy production costs and revenues

There are several all-Russian giants on the dairy market that are difficult to compete with. But you can always occupy a regional niche, always supplying fresh products to your region.

The entrance threshold to this market is quite high, as the cost of the equipment is high. The quality standards are also high, several checks must be passed before entering the market.

Estimated costs of starting a business:

workshop rent 200 sq. m - 140,000 rubles;
production line - 5.5 million rubles;
warehouse - 1 million rubles;
salary for employees - 360,000 rubles.

Costs are for production only, excluding farm with cows. The plant needs the following workers: director, accountant, technologist, foremen, workers. At the same time, the enterprise will work in 3 shifts.

The plant can produce 1500 liters of milk per day. Raw materials are purchased at 12 rubles / liter, and finished products are sold at 35 rubles / liter. Under these conditions, you can earn 1 million rubles a month. After deducting expenses, the net profit will be 500,000 rubles. Business payback - 1 year. The most profitable thing for a dairy is to enter international markets. Dry concentrates are especially appreciated abroad. 1 ton of raw materials there costs 4000–5000 dollars, and in Russia 4000–5000 rubles.

There are many products in our stores. A lot of all kinds of sneakers, fruits and even healthy (as, at least, the manufacturer wants to assure us) products.

Particular attention should be paid to the dairy department: it is here that the consumer has the most chances to buy not only poor quality, but also frankly harmful product.

Reconstituted milk

Very often, unscrupulous manufacturers replace whole milk with reconstituted milk made with the addition of vegetable fats. This, for example, is done in the manufacture of fermented milk products. Goat milk, which is more expensive, is recovered more often.

Hydrogenated fats

Mixtures of different oils, hydrogenated fats - all this you can find in regular store milk. Generally speaking, the Ministry of Health recommends limiting the presence of such fats in the diet, since they contain a high concentration of trans fatty acids. Few manufacturers follow these guidelines.