Recent Developments For Sustainable Dairy MSME Egypt€¦ · Key figures -Dairy Sector, Egypt FAOSTAT (2014) •6,017,000 tons - Total milk production 2012 •637,250 tons - Total

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