Milk Processing and Entrepreneurship

Milk Processing consists of transferring raw milk into high quality dairy products which have extended shelf life, safe to consume and comply with (inter)national standards.
To add value to raw milk processing technologies will be applied to come to marketable, consumable, delicious and healthy dairy products.
Techniques of preservation, quality control analyses, marketing and organisation will be trained.
Product groups are: pasteurised milk, fermented milk, yoghurts, butter and ghee, different types of cheeses (fresh to semi-hard), ice cream and sweet porridges.
For a sustainable milk processing business investments in a plant with equipment are inescapable, but running it profitable decisions need to be made regularly based on correct financial calculations, risk management, organisation and communication.