Presentation of unique technology breakthrough in the market of cottage cheese manufacture

The buyers choose health benefit and quality, not a packing A qualitative product for buyers, and increased profit for manufacturer.

Innovations are the best way to take the lead over competitors Innovative technology

СОЗДАЕМ МОЩНЫЕ, ЭФФЕКТИВНЫЕ ПРЕЗЕНТАЦИИ ДЛЯ КОМПАНИЙ, ПРОДУКТОВ, УСЛУГ, ПРОЕКТОВ. Заказать презентацию можно здесь:

A breakthrough in manufacture of cottage cheese products

Unique Patented technology Better taste of products Lower cost price Increased biological value Increased profit Increased profitability of business Maximal retention of production Minimal terms of introduction and expenses for implementation Guarantee of a complex technological support in the course of introduction. A breakthrough in manufacture of cottage cheese products

Features of classical manufacture of cottage cheese products lactose 248 other extremely healthy components 1 ton 10 tons Loss of solids 80 %

Cottage cheese + whey Improvement of product's quality is obvious. Features of classical manufacture of cottage cheese products a product with increased biological value

Composition: ГОСТ Р True protein 10-12%; Nonprotein nitrogen 1-1,2%; Lactose %; Whey concentrate Recalculated for solids, the composition of cottage cheese whey can be in the following range: Mineral components %; Fat 1 - 3%.

biological value: 65% -77% The essence of technology is return of whey. long arrow - 65% 1 part of cottage cheese 0,6 part of cottage cheese + 0,4 part of whey concentrate (20% of solids) ГОСТ Р Whey concentrate

The result of technology introduction Increase of profit Expansion of product range Improvement of product's quality Decrease of cost price of cottage cheese products

of the enriched cottage cheese products. Dependence of additional profit on sale 20% of whey concentrate in fat-free cottage cheese, % Additional profit at sale of 1 ton of enriched cottage cheese products, thousand rbl. Figures are calculated for the currency rate 1 rbl. = 50 euros rbl. 50 euros

classical technology Our technology Technological environments – Consumption on one ton of finished products – Requirements to washing and disinfectant substances – Materials used during technological process –

Composition Solids, % FAT-FREE COTTAGE CHEESE NEW PRODUCT (share of whey concentrate 20%) Casein Whey proteins Lactose 15,5 0,5 3,0 13,5 1,2 4,1 20%

Flow chart 1 Does not require any additional equipment and is completely sales-ready

Flow chart 2 Production of enriched cottage cheese from curd whey directly at the site of Dannon manufacturing cottage cheese and curd whey.

increase of company's profit for 26,5 million euro a year. Technology introduction = Concentrate share in a product, % Profit, rbl./kg Dependence of profit on a concentrate share: Dependence of profit on a concentrate share:

Profit, rbl./kg Increase of profit more twice is possible: from 40 to 86.4 rbl.. increase of company's profit for 26,5 million euro a year. Technology introduction =

СОЗДАНИЕ И РАЗРАБОТКА ПРЕЗЕНТАЦИЙ ЗАКАЗАТЬ ПРЕЗЕНТАЦИЮ МОЖНО ЗДЕСЬ: ©

Technology introduction = increase of company's profit for 26,5 million euro a year. «now» «Before»

What do we offer? Patented technology for independent manufacture Carrying out of pilot tests Complex technological support during technology introduction Children Men and women of middle age Retirees Target audience

from technology application More than 15 advantages Marketing advantages Ecological advantages Advantages in composition Material advantages Guaranteed effect from introduction of innovation. Production advantages Taste advantages Advantages of healing properties

Innovations cannot go unnoticed! The new technology is a possibility to meet the requirements of the consumers and to stay ahead of competitors. 26,5 millions euro a year

Participants Burtsev D.G., 1979 born Dykalo N.Ya., 1948 born Higher education, has worked in the dairy industry for 40 years. Now works the manager of dried milk shop. The author of 4 patents for inventions in the field of dairy industry Higher education, PhD in Technical Sciences, has worked in the dairy industry for 42 years. Now works as membrane technologies engineer. The author of 35 patents for inventions in the field of dairy industry; the author of 300 publications.

Participants Burtsev D.G., 1979 born Anisimov G. S born Higher education, PhD in Technical Sciences, has worked in the dairy industry for 14 years. Now works as the director of the organization developing new technologies of foodstuff production. Higher education, PhD in Technical Sciences, has worked in the dairy industry for 21 year. The author of 5 patents for inventions in the field of dairy industry. Now works as the deputy chief of dried milk shop. Education - the higher, PhD in Technical Sciences, has worked in the dairy industry for 9 years. Now works as the head of experimental group introducing new technologies in the dairy branch. Chernobaev V. N., 1967 born

Contacts Sergey