The manufacturing process of the lactic fermented milk
The manufacturing process of the lactic fermented milk is classified as following below.
1. Manufacturing process of milk (Up & Midstream.)
Skim milk (milk) puts into dissolution tank and U.H.P(a high temperature sterilizer) then transfer into cultivation tank. It transfers to be homogeneous and remove the microorganism aga
EXECUTIVE SUMMARY
The appearance of the new product in the banana flavor milk market is the hot issue of the field. Turning the idea of banana milk = yellow into banana milk = white, it seemed to success catching the people's attention. They named their product, and it imply its competitors have artificial color in contrast with it.
2. Background of the concept of MIS
Comparing to other product, dairy products such as milk requires the highest quality of taste and freshness through all the process from the ranch to the market. Lots of people today receive milk. Each time when they drink milk they expect freshness. Therefore the company should predict the exact demand, construct sophisticated customer database, logistics &
Product strategy
The most important feature of Namyang's marketing is the product diversification. Namyang produces a variety of products to respond to various consumer tastes. For example, to respond to the increasing interest in health, Namyang started to release 'delicious milk - organic', 'VIP vitamin milk'. Even when we look only at milkproduction, Namyang produces various kinds of milk.
Raw milk
Fat-low, Fat-free milk
Lactose free milk
High calcium milk
Sterilized milk
DHA milk
Vitamin fortified milk
Goat’s milk
Has growth promotion and longevity effect.
Has antitumor activity.
Promotes immunity.
Good for teeth.
Good for healthy skin
Good for internal organs
Drink everyday
Drink at night
Drink cool milk
Drink white milk
Don’t drink with chocolate, sugar, a
다이어트를 해본 적이 없어요. 바쁘기 때문에, 대개 모든 일을 빨리 처리하는 편이죠. 그래서 우유를 좋아해요. 1% 저지방 우유, 일반 우유처럼 몸이 필요로 하는 영양소를 가지고 있기 때문이죠“
- 광고 포스터 문구 中
수 많은 명사들의 러브콜
got milk 광고는 1990년대 미국 문화의 상징처럼 인식
milkproduct had increased rapidly during the war, and Nestle had expanded its facility aggressively. When the World WarⅠended, production quantity was doubled from 1914. In 1938, Nestle developed ‘Nes cafe’, and it made a great success during the world war Ⅱ.
Since then, Nestle pursued a multinational firm, and have expanded steadily its business to the all of the world. Today, they ha
milk market's rate of growth' is increased.
③ Chracters of business fluctuations
- Milk industry which typical domestic markets was effect business fluctuations,
season, sanitation-safety, so it comes the unbalance of production and
consumption. But rate of substitution was high because an individual product's
price range was wide.
④ Given condition of milk market
- Dome
milk is easily digested and absorbed
without very low concerns for allergy, lactose
Chinese consumer are more likely to buy import powdered milk
because of product reliability
Competitive advantage ILDONG than other import brands
Korean and Chinese has similar physical characteristics
cause they are oriental
2. Korean and Chinese has similar eating habit,
it’s important
2. Introduce of Seoul Milk Cooperative
Seoul Milk Cooperative
- 11, July, 1937, Seoul milk started at Kyungseong Milk livery company and 23, January, 1962 it's name was changed to Seoul Milk Cooperative.
- produces about 50 kinds of dairy products, and records its market share to 80%
- Seoul Milk introduced the Cold Chain System in domestic milk industry first and selected an Instantane