polski > angielski: CALCULATING THE LOSS OF THE DAIRY ENTERPRISE CONNECTED WITH THE PRODUCTION OF COTTAGE CHEESE
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CALCULATING THE LOSS OF THE DAIRY ENTERPRISE CONNECTED WITH THE PRODUCTION OF COTTAGE CHEESE
Cottage cheese as a highly nutritious element of the daily diet is the essential item in the production process and consumption. There is both a rise in production and considerable extension of assortment of cottage cheeses and flavoured cheeses.
After the recession in years 1990-1992 (nineteen ninety – nineteen ninety two) there was an increase in the production and consumption of cottage cheese. The production of cottage cheese amounted to 197,500 tons in 1995 (nineteen ninety five), 281,400 tons and 156,100 tons in 2004 (two thousand and four) and in the first half of 2005 respectively.
The average per capita cottage cheese consumption amounted to 6.4 (six point four) kilograms per year in Poland and it was over twice as high as rennet cheese intake. In the following years this product group intake showed general upward trends reaching 8 kg. per capita per year in 2003.
Poland's accession to the EU will provide the increased access to new markets for Polish cottage cheese on condition that this product meets the high quality demands.
Costs of cottage cheese production
Costs of cottage cheese production include a range of elements such as: raw material costs, applied production technology, a form of leavening agent, a level of production process automation, a size of production and others. Taking into consideration exclusively the production technology a raw material is the most essential among costs and one of the factors creating the level of individual cost components is the kind of production line. It is estimated that raw material costs for the majority of dairy products may constitute up to 50%-60% (per cent) of prime costs. The contribution may be even higher in case of so called “resource-intensive products”.
Thriving dairy enterprises produce good products at best price and optimal quality, produced on technological lines complying with hygiene and EU technology standards.
Costs of cottage cheese production in dairy enterprises equipped with modern automated production lines
Water and energy consumption costs, that is costs of the processing of the coagulated curd in a caldron or a cheese-making container and pasteurization costs constitute about 12% of general costs in dairy enterprises equipped with automated production lines. Other cost components include: 2% of applied additive costs such as leavening agents, rennin, calcium chloride, storage costs (2%), packing understood as labour (3%) and wrapping constituting 6% of general costs of cottage cheese production.
Figure 1. Production costs of cottage cheese on automated line in PLN/1000 kilograms
Source: own work based on the data collected in dairy enterprises
Costs of cottage cheese production in dairy enterprises conducting production applying traditional methods
Cottage cheese production applying traditional methods is based on the usage of open cottage cheese making containers, cheese clothes and simple presses and the product is packed manually in parchment paper. Due to such a low level of the production automation and not complying with the hygiene standards cottage cheese is characterized by low standards, poor organoleptic features and packaging. The energy and water consumption costs (pasteurization and processing in a cheese-making container) during the production of cottage cheese (1000 kg) constitute 9% of the general costs. Other cost elements are: storage (3%), additive costs (3%), packing of a product understood as labour (4%) and wrapping constituting 8% of general costs of producing cottage cheese on a traditional production line.
The loss of the dairy enterprise resulting from law quality of raw material and infections in the course of a production process
Raw material as the most essential component affecting the cost of curd production should meet appropriate organoleptic and microbiological criteria. The loss of the dairy enterprises resulting from low quality of raw material, infection, bacteriophages and recurring infections in a production process may have negative financial effects. According to Kołakowski 60%-70% technological disturbances in the production process of cottage cheese in Poland results from bacteriophage infections. New technologies using automated production lines are used only in 40% of cottage cheese production. Low hygienic quality of raw material may lead to not achieving end product or achieving products of lower quality features. It may result in rejecting the batch of milk for processing, which eventually causes the financial loss of the dairy enterprise. Rejecting the batch of milk needed for producing 1000 kilograms of cottage cheese costs about 4000 PLN. However, the production of cottage cheese (1000 kg) of qualities not meeting commercial requirements costs 5000-6000 PLN depending on applied production technology.
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