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Recent Developments For Sustainable Dairy MSME Egypt
M. Osman AITA Assistant professor and Director of CP Dairy Lab, EGYPT
3rd REGIONAL TRAINING LACTIMED ALEXANDRIA, EGYPT, 14-17 SEPTEMBER 2014
Recent Developments For
Sustainable Dairy MSMEs
Osman Aita
Assistant Professor, and Director of CP Dairy Lab
Ain Shams University
Key figures -Dairy Sector, Egypt
FAOSTAT (2014) • 6,017,000 tons - Total milk production 2012
• 637,250 tons - Total cheese production 2012
• 124,550 Tons - Total butter and ghee production 2012
SEAM Program (2004)
• 20% of raw milk is consumed on farm level
• 10% is processed by modern commercial large-scale sector
• 70% is distributed and processed through MSMEs to supply milk, cheese,
and farm-made butter.
Key figures - Dairy Sector, Egypt
EPAP (2003)
• Data reported by Central Agency for Public Mobilization and
Statistics (CAPMAS) in 1997, shows that total number of dairy
product processing facilities is 3334
• 75% of dairy facilities are operating with less than 4 workers,
• 7.8% only have more than 40 employees.
Product Range of Dairy MSMEs
Technical Threats Facing Dairy MSMEs
• Seasonal variation of milk amount and quality
• Poor hygiene during milk production, handling and processing
• Poor quality of raw milk with high microbial load
• Late delivery of raw milk to dairy processing plants
• Potential risk of milk adulteration with added water, acid neutralizers and preservatives
• Potential risk of milk and cheese spoilage
• Early salting with large amounts.
• Inefficient processing equipment and procedures,
• Inaccurate monitoring and measurement devices and tests
• Low grade by-products recovered from cheese whey
• High salt cheese products
• Inefficient water heating systems
• Discharge of whey and wastewater with high environmental load
Recent studies and researches 1- Ras (Roumy cheese) • Ras cheese characterization: Biochemical, Microbiological and
sensory
• Acceleration of Ras cheese ripening: cheese cultures, Slurries, proteases and lipases
• Production of Ras cheese • using UF process • from pasteurized milk • with Probiotic cultures • with Exo polysaccharides producing cultures • with Spices
• Production of smoked Ras cheese
• Domiati cheese characterization: Biochemical, Microbiological and sensory • Acceleration of Domiati cheese ripening: cheese cultures, Slurries,
proteases and lipases • Production of Domiati cheese
• using UF, MF • from buffalo, goat, cow, reconstituted milk • from pasteurized milk • with Starter cultures • with Herbs • with Probiotics
• Production of low fat Domiati cheese
Recent studies and researches 2- Domiaty cheese
Recent Tools to minimize product Lose
Product lose
• Non conforming
• Unsafe
• Second grade
• Return
• Rejected
• Spoiled
• Waste
Minimization tools
• Process optimization
• Quality management QMS
• Food safety management FSMS
• Best available Techniques BAT
• Cleaner Production CP
• Environmental Sound Technology EST
• Resources efficiency REF
Suggested Improvements and Clustering Opportunities
“IO” and ”CO”
Hygienic milk production and collection CO-I
• Recommended Control measures: • Maintain animal/ personnel health and
hygiene • cleaning and sanitation of milk contact
surfaces: to minimize initial Number of Microorganisms in milk
• Milk must delivered to cooling or processing points within lag phase (3-4 h).
• Milk cooling: Maximum 5 C • Time management “ identify milk due time
for milk receiving – 9 AM/PM • When refrigeration is not available, FAO
recommends activation LP System in milk within 3 h from milking
Hygienic milk collection and storage CO – I Milk Collection Center
Efficient curd cutting (manual and automatic) IO - I
Improved cheese moulding and packaging IO- II
Efficient cheese press IO-III
Efficient cheese ripening CO – II Central ripening, packaging and marketing Facility
Efficient whey protein recovery CO – III Central Whey Processing Facility
Efficient milk fat separation and Kareesh cheese production CO -IV Central Milk Separation and Kareesh production facility
Previous case studies