How to Start a Condensed Milk Business in Russia Easy Steps

 Condensed milk business in Russia 

Starting capital - from 4.5 million rubles.

In this article, we will be talking about how to start a condensed milk business in Russia in 2022 The Russian segment of canned milk has a high rate of development.

How to Start a  Condensed Milk Business in Russia Easy Steps
How to Start a  Condensed Milk Business in Russia Easy Steps

 Accordingly, production volumes are also growing. According to experts, such high rates are due to the increased demand for such products - both from ordinary consumers and from companies producing confectionery products. The upward trend in consumption of dairy products in the food industry makes it possible to predict an increase in the number of companies operating in this area for the next 5-7 years. The most promising dairy product is condensed milk - concentrated milk with added sugar, in some cases - various ingredients (for example, cocoa, coffee, and much more). In Soviet times, condensed milk was produced only in cans, but now there are alternative, more convenient, and environmentally friendly options - glass/plastic bottles, tubes, soft packaging, etc.


  • About changing production standards
  • Enterprise profitability
  • Technological process. Necessary equipment
  • Payback period

Most modern manufacturers of canned milk products are engaged not only in the production of products according to GOST, but also according to technical conditions. For this reason, there can be several goods under one name, while the composition and characteristics will be different. Most often, products that are manufactured according to state standards are more warmly received by consumers. For example, in the last century, according to state standards, only fats of dairy origin were allowed in condensed milk... To date, manufacturing companies use, most often, vegetable (soybean, palm, and other oils) fats to save money. Yes, the cost of such products is decreasing, but at the same time, the taste indicators are decreasing, and some of the nutritional properties are simply lost. The above milk is produced according to technical specifications, not according to GOST. Not so long ago (about 6 years ago) the main standard was GOST2903-78. It was successfully replaced by GOST-R53436-2009. So, now condensed milk and its derivatives can include exclusively raw milk, cream, granulated sugar, and water. Only ascorbic acid can act as an antioxidant, and the permissible stabilizing components are sodium and potassium compounds.

Also, the new production standard introduces a classification of canned milk products depending on the percentage of fat content:

  • Low fat. Fat percentage - less than 1%;
  • The usual. Fat percentage - less than 8.5%;
  • Cream. The percentage of fat content is over 19%.

The share of protein in the final product is no more than 34%. A number of requirements are imposed on consistency and even on packaging. For example, condensed milk with noticeable crystals of lactose (heterogeneity of consistency) is not of high quality. Distinctive features are a pronounced milky taste, as well as a smell. The shade of the final product is from pure white to light cream. A skimmed product may have a bluish color. The packaging must be environmentally friendly.

Enterprise profitability

Most of the manufacturing companies working in this area are expanding their range of canned milk products. For the production line, you can find a great variety of equipment options that differ in the principle of operation, dimensions, and power indicators. Modern technologies make it possible to significantly reduce energy costs. Having added the high demand for such products, a wide range of applications (including in the production of confectionery products), and long shelf life, we will get an almost ideal product for sale. The profitability of the enterprise is quite high - around 15%! But these figures are true only in cases where modern technological solutions are used. In the production of canned milk products in accordance with state standards, profitability will not exceed 8%, Dairy enterprises.

Technological process. Necessary equipment

Condensed milk is made according to the principle of partial evaporation of moisture from milk, then sugar (mainly from beets or sugar cane) is added to the concentrated mixture. The canning procedure is based on osmoanabiosis. This process takes place by increasing the concentration of dry milk substances and adding sugar to increase the osmotic pressure. An increase in the shelf life of the product can be achieved by heat treatment and sealed containers.

Many are accustomed to classic condensed milk, but in fact, the product is quite wide. Despite this, the classic "condensed milk" is in great demand. Also made as low-fat condensed milk with added sugar and various fillers.

The process of making condensed milk can be divided into the following stages:

  1. Preparatory stage - reception and storage of raw materials;
  2. Dissolving and mixing ingredients according to the recipe;
  3. Bringing the mixture to homogeneity;
  4. Pasteurization stage;
  5. Making sucrose syrup;
  6. Thickening of the mixture;
  7. Cooling;
  8. Packing, packaging, and labeling.

At the very beginning, fresh milk and other raw materials are taken, and its quality is also checked. Milk is cooled, reserved, and thoroughly cleaned from impurities. After it, it is normalized in terms of fat content and the proportion of dry matter. The fat fraction of the mixture subjected to normalization is calculated using the following formula:

Dsm = Dpr * Msm / Mpr, where

Dpr and Dsm - fat content of the final product and mixture,%;

Мпр and Мсм - proportion of dry milk substance,%.

To increase the fat content of milk, normalization is carried out with the addition of cream. To lower the fat content of whole milk, milk with a lower fat content is added. Stabilizing components are also added here (if necessary).

Pasteurization is a key step in the production of condensed milk. Pasteurization at a high-temperature range (90-98 ° C) destroys microflora that can cause various diseases and also stabilizes physical and chemical indicators. Pasteurized milk retains its natural consistency for much longer.

After pasteurization, the milk is cooled to a temperature range of 70-73 ° C, then sugar syrup is added (the proportion of sugar in the syrup is not more than 70%). In the production of sugar syrup, purified water is heated to 60-65 ° C, then sugar is added to it (by sifting, foreign particles are removed). The base of the future syrup is heated to 95-100 ° C until the sugar is completely dissolved. Before pouring the syrup into the milk, it is pre-filtered (the addition is carried out until it thickens).

After the milk mixture is sent to thicken in a vacuum unit for the evaporation procedure. When a liquid enters the installation, it instantly boils - due to this, all the moisture evaporates, and the remaining particles are mixed with each other. The readiness of the product is determined by the percentage of dry matter with a refractometer or by the density of the mixture.

Then the condensed milk is immediately cooled - with slow cooling, particles of crystallized milk sugar can form in the condensed milk, which reduces the quality of the product. The mixture is cooled in special crystallizers, where it is cooled in a vacuum container for no more than 30 minutes to 20 ° C.

Before the final stage, a seed is added to the mixture - milk sugar, which is very finely crushed. This procedure makes it possible to create a great variety of crystallization centers that prevent the formation of sugar crystals in the product.

Packing of condensed milk is carried out using specialized equipment (which is fully automated) in containers made of tin and lamister, sometimes in polypropylene or polystyrene cups. The storage period of the first option is around 12 months, but such a container has a high cost and weight. In the second option, the storage period for condensed milk is no more than 3 months.

Alternative methods of producing condensed milk are also widely used. For example, manufacturing companies often use a manufacturing method using powdered milk mixtures. This technology is more accessible, since the cost of raw materials is less (dry milk mixture, vegetable or other fat, sucrose, water, salt, stabilizing components), and there is no moisture evaporation stage at all. All the starting components are mixed in certain proportions. The dry milk mixture is diluted in water at a temperature range of 40-50 ° C, then the mass is driven through a filter, cooled to 5-10 ° C, and then left for 2-3 hours so that the proteins “swell”. Then a certain amount of granulated sugar and pre-melted fats are added. The mixture is stirred until the consistency is uniform. Then another filter. Then the mixture is transferred by a vacuum pumping unit to the crystallizer. In it, the mixture is kneaded again, a seed is added - crushed milk sugar.

The finished condensed milk is cooled as quickly as possible and sent for packaging: mainly in cups or soft containers (tin containers for packaging such condensed milk are almost never used in order to achieve maximum savings). The production capacity of the line with low energy consumption - from 0.1 to 3 tons of finished products/hour. The cost of production is reduced by 35-42%. In addition, this technology makes it possible to produce condensed milk according to technical conditions in small volumes - from 75 kilograms per day. At the same time, the quality will be inferior to GOST condensed milk.

There are also 3 technologies for the production of condensed milk, called combined or mixed. In this case, the production line is built so that it is possible to produce condensed milk from whole milk in the summer and from powdered milk mixtures in the rest of the year.

When using the first manufacturing technology (according to state standards), the feedstock must also be checked for compliance with all indicators. In addition to the production line, it will be necessary to purchase additional tanks and freezers. At the same time, electricity costs will rise significantly.

The second technology of condensed milk production is suitable for “beginners”. No specialized equipment is required to store raw materials, and energy costs will be minimal.

With combined production, they often start with the release of bulk condensed milk - for example, for confectionery companies. In total, you can achieve significant savings on the following items of expenditure: the acquisition of production facilities, the material base for packaging products, for an advertising campaign. When you are well on your feet, you can think about buying condensed milk filling machines and expanding the product range.

There are other ways of organizing an enterprise for the production of condensed milk. One of them is to buy a complete product line. The required area is over 60 square meters. The achieved production capacity is about 5 tons / 8 hours. Also, this line can be used for making fruit jams. It is also used to boil various juices.

Payback period

The approximate payback period for such an enterprise is 12 months. In fact, this number can be immediately increased by 2-3 times, since it does not take into account the "outside" influences. For example, a high level of competitiveness in your area can make it difficult to find distribution channels. Also, if you do not have experience in this area (or have not yet hired a process engineer), then you will have to study all the intricacies of the production process from scratch. Despite these shortcomings, the condensed milk company is a very profitable and profitable enterprise with excellent prospects for further development.

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