Mozzarella Cheese

Natural Resources

Pastureland for feeding cows or buffalo.

Water for cleaning and cooling.

Grazing areas and local environmental conditions that affect milk quality.

Milk from cows is the primary ingredient.

Rennet is an enzyme used for curdling the milk.

Bacteria strains for fermentation.

Salt for flavor and preservation.

Calcium Chloride enhances curd formation (not used all the time).

Technology like Automation systems is used for large-scale production.

Facility Costs include factory space, sanitation systems, refrigeration.

Equipment like pasteurizers, curd vats, stretchers, packaging machines.

Startup Costs include licensing, branding, and product development.

Recipes and Formulas are used for exact processes and ingredient ratios.

Food safety standards, pasteurization rules.

Consumer preferences, demand trends.

Process Monitoring: pH, temperature, and timing data for quality control.

Other aspects include financial, Management, Budgeting ,Investment decisions, and Pricing strategy

Supply Chain Management is for coordinating delivery of raw materials and distribution of finished cheese.

Operations Management is needed for overseeing production flow and logistics.

Packagers & Logistics Workers handle final products for storage and shipping.

Farm Workers are needed for handling dairy animals and milk collection.

Quality Control Staff is needed to test the cheese for taste, texture, and safety.

Cheesemakers are skilled workers for the curdling, stretching, and molding process.