Recent Developments For Sustainable Dairy MSME Egypt

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1 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, SEPTEMBER 2014

2 Recent Developments For Sustainable Dairy MSMEs Osman Aita Assistant Professor, and Director of CP Dairy Lab Ain Shams University

3 Key figures -Dairy Sector, Egypt FAOSTAT (2014) 6,017,000 tons - Total milk production ,250 tons - Total cheese production ,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.

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6 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 % of dairy facilities are operating with less than 4 workers, 7.8% only have more than 40 employees.

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8 Product Range of Dairy MSMEs

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11 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

12 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

13 Recent studies and researches 2- Domiaty 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

14 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

15 Suggested Improvements and Clustering Opportunities IO and CO

16 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

17 Hygienic milk collection and storage CO I Milk Collection Center

18 Efficient curd cutting (manual and automatic) IO - I

19 Improved cheese moulding and packaging IO- II

20 Efficient cheese press IO-III

21 Efficient cheese ripening CO II Central ripening, packaging and marketing Facility

22 Efficient whey protein recovery CO III Central Whey Processing Facility

23 Efficient milk fat separation and Kareesh cheese production CO -IV Central Milk Separation and Kareesh production facility

24 Previous case studies

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