Milk and Milk Processing 5 Best Practices for Managing Awassi Sheep 5-Milking and Milk Processing

Best Practices for managing Awassi Sheep Milk and milk processing 5 Best Practices for Managing Awassi Sheep 5-Milking and Milk Processing The information in this booklet was compiled by: Muhi El-Dine Hilali and Adnan Termanini. English Version by: Muhi El-Dine Hilali Illustration, layout and design by: Fahed Hariri, English version by: Muhi El-Dine Hilali Photography by: Adnan Termanini For more information please contact: Dr. Barbara Rischkowsky [email protected] ICARDA, C/O ILRI , P. O. Box 5689, Addis Ababa, Ethiopia Phone: +251 11 617 2283 Fax: +251 11 617 2001 Electronic copy can be found on: www.icarda.org Milk and milk processing 5 Foreword This booklet is part of a ten-part series of technical Guidelines describing ‘Best practices for managing Awassi sheep’ – the dominant sheep breed in Contents several countries across the Middle East. The series is targeted at sheep Good quality milk .................................................................6 farmers and milk processors, and provides practical, easy-to-follow advice on managing Awassi sheep under dryland conditions. Evaluation of Milk Quality .....................................................7 Efficient husbandry, feeding and milk processing are crucial in management Milk contamination ...............................................................8 of Awassi sheep in dry areas; but many small-scale producers are unfamiliar Dealing with Milk and Milk Tools ...........................................9 with simple productivity-enhancing practices. This series aims to fill this Milking.................................................................................10 information gap, enabling farmers to increase their income from livestock Factors affecting the Quality ...............................................11 while using resources more efficiently and sustainably. Processing of dairy products ...............................................12 The series draws on the practical experience of researchers, as well as the extensive literature, to capture scientific and local knowledge in an easily Cream .................................................................................13 accessible format in the local language. The bulletins are organized in ac- Butter ..................................................................................14 cordance with sheep management calendar,and describe the management Butter oil (Ghee) ..................................................................15 of Awassi ewes during important physiological stages over the year. Supple- Labneh................................................................................17 mentary guidelines provide additional information on each stage. White cheese ......................................................................18 These booklets were produced as part of an IFAD-ICARDA project, Scal- ing up best practices for managing Awassi dairy sheep to small- scale sheep Feta cheese ........................................................................20 farmers in West Asia, implemented in Syria and Lebanon in collaboration Halloumi cheese .................................................................22 with IFAD development projects in both countries. Mousannara cheese ...........................................................24 We would like to thank all those involved in the preparation of these guide- Jameed ...............................................................................26 lines and also for IFAD’s financial support to this important project. We Ricotta (Karisheh) ...............................................................27 expect these booklets will be useful to sheep farmers, milk processors, ex- tension staff, as well students of agriculturaldevelopment and knowledge Surkeh ................................................................................28 transfer. Shinklish .............................................................................29 Dr. Nadim Khori Mahmoud Solh Dr. Mahmoud El Solh Director, Near East and North Africa Division Director General ICARDA Program Management Department, IFAD Good quality milk Evaluation of milk quality Good quality milk is obtained from healthy animals and can be To obtain good milk and high quality products, farmers should fol- processed into different dairy products with high quality, that could low correct ways when dealing with milk. be sold at a higher prices. Good quality milk is a guarantee for consumer health. • Exclude milk from sick animals or those being treated with antibiotics. • Apply the instructions for the withholding period for milk rec- Good quality milk is characterized by the following: ommended by the manufacturing company when vaccines and • Good taste, aroma, and flavor, and is creamy white in color antibiotics are used, • Free of impurities, drug, medicine traces (such as antibiotics) • Milk should be checked before being processed to ensure of its and pesticide residues. validity by using sensory tests and chemical and microbial analy- • Low microbial load and free of diseases’ agents and has good sis to ensure safety. preservation quality and does not spoil quickly (long expiry period). Reasons for bad flavor, smell or color changes of the milk • Acidity. To obtain good quality milk, workers who are dealing with milk • Chemicals, drugs and bleaches, such as contamination with de- should be aware of general health rules taking the followings points tergents and disinfectants. into consideration. • Feed type or polluted atmosphere. • Wash hands and milk processing utensils and tools with clean • Boiling low quality milk. water and soap before dealing with the milk. • Presence of smokes. • Trim nails periodically. • Microbial spoilage. • Wear special clean clothes and rubber boots. • Rancid milk, as it happens to cow milk at the end of the season. • Do not deal with the milk if you are infected with diseases and • Oxidation due to the presence of heavy metals (such as copper). skin inflammations, particularly hands and head. • Exposure to light. • Take a shower periodically. Milk and milk processing Milk and milk processing 6 7 Milk contamination Dealing with milk and milk tools Milk containers and utensils Containers and other utensils should: Sources for milk contamination • be made of materials suitable for foods, such as food grade stain- • Udder. less steel. Avoid tools made of copper and its alloys, because cop- • Milk man hands. per causes oxidation and rancidity and gives non agreeable taste • Un-clean milk utensils. • have a smooth surface and be devoid of scratches and rusts • Deformed milk utensils. • have wide openings to facilitate its cleaning • Storing and transportation utensils. • be used only for milk and milk products. • Environment (dust, chemicals and insects). • Sick animals. Cleaning and sterilization of milk’ utensils and tools • Sick milk man. Cleaning is to get rid of dirt and milk traces whereas sterilization is getting rid of bacteria. Importance of water • Milk container and other utensils should be cleaned immediately Water is extensively used in milk production and dairy product and regularly after each use. processing, it is important in washing processes and in indirect • Washing with water is not sufficient and chemical disinfectants heating and cooling. Hence, water should be clean and free of pol- such as alkaline detergents (caustic soda) and acidic detergents lutants (pesticides and bacteria). This will protect your health and such as sodium hypochlorite should be added (at the recom- that of your animals, and prevent contamination and spoilage of mended rates clarified in the leaflet associated with the refill) to milk and dairy products. kill microorganisms. Milk and milk processing Milk and milk processing 8 9 Milking Factors affecting the quality Contamination Unclean receptacles and dust increase the microbial load and re- duce the milk preservation period. Thus, it is important to ensure the cleanliness of container and to cover them during transporta- 1 tion. Milking should be done at the same time of the day and by the same Storage temperature person. As temperature increases, the growth of bacteria increases at high Dry the udder with a clean tis- Wash and dry the udder with a clean tissue before milking. rate, leading to milk acidification. Thus, make sure of maintaining sue after washing it Disinfect the teats after milking in a hypochlorite solution (such as the low temperature of milk by using insulated containers or plac- Chlorox) at 4%. A tea spoon full of Chlorox is added to small tea ing ice blocks around them. cup of clean water, alternatively an iodine solution available on the Time delay 2 local market Time between milking and milk cooling is of prime importance. The Cleaning and drying the udder prior to milking helps in getting At the beginning, bacteria reproduce slowly but the reproduction rid of dirt attached to the udder and promotes lactation process. becomes very quick after two hours when every 20 to 30 minutes a new generation appears. If milk cannot be cooled during transpor- Use a cup to get rid of the first tation, you must make sure that milk arrives to the center within milk droplets Milk cooling • Milk should be cooled directly after milking to limit bacterial two hours maximum. growth Light exposure` • The optimum temperature for milk storage is 2 - 4°C. This tem- Milk is sensitive to light. Direct exposure to sunlight affects fat 3 perature should be attained within two hours

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