Presentationof unique technology

breakthrough in the market of cottage cheese manufacture

The buyers choose healthbenefit 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

A breakthrough in manufacture of cottage cheese products

UniquePatented

technology

Better tasteof products

Lower costprice

Increasedbiological value

Increasedprofit

Increased profitability of business

Maximal retention of productionMinimal terms of introduction and expenses for implementation

Guarantee of a complex technological supportin the course of introduction.

A breakthrough in manufacture of cottage cheese products

Features of classical manufacture of cottage cheese products

lactose248 otherextremely

healthycomponents

1 ton70%8 tonsLoss of solids

Cottage cheese + whey

Improvement of product'squality is obvious.

Features of classical manufacture of cottage cheese products

a productwith increasedbiological value

immunoglobulins

amino acids

vitamins

micro-andmacronutrients

Composition:

ГОСТ Р 53492-2009

• True protein 10-12%;• Nonprotein nitrogen 1-1,2%;• Lactose 65 -70%;

Whey concentrate

Recalculated for solids, the composition ofcottage cheese whey can be in the

following range:

• Mineral components 10 -13%;• 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 ofcottage cheese+0,4 part of whey concentrate (20% of solids)

ГОСТ Р 53492-2009Whey 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 infat-free cottage cheese, %

Additional profit at sale of 1 ton of enriched cottage cheese products, thousand rbl.

Figures are calculated for thecurrency rate 1 rbl. = 50 euros

2010

4030

3216

6448

1 rbl.

50 euros

classical technologyOur technology≈

• Technological environments –

• Consumption on one tonof finished products –

• Requirements to washingand disinfectant substances –

• Materials used during technological process –

standard

standard

standard

standard

Composition

Solids, %

FAT-FREE COTTAGE CHEESE

NEW PRODUCT(share of whey

concentrate 20%)

Casein

Wheyproteins

Lactose

15,5

0,5

3,0

13,5

1,2

4,1

20% 20%

Flow chart №1Does not require any additional equipment

and is completely sales-ready

Flow chart №2 Production of enriched cottage cheese from curd whey directlyat the site of Dannon manufacturing cottage cheese and curd whey.

increase of company's profit for26,5 million euro a year.

Technology introduction =

Concentrate share in a product, %

Profit,rbl./kg

Dependence of profit ona 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 for26,5 million euro a year.

Technology introduction =

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

everybody is satisfied!

Target audience

from technology applicationMore than 15 advantages

• Marketing advantages

• Ecological advantages

• Advantages in composition

• Material advantages

Guaranteed effect fromintroduction 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 stayahead of competitors.

26,5 millionseuro a year