Best Practices for Managing Awassi Sheep and milk processing 5 Best Practices for Managing Awassi Sheep 5- 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 Contents Good quality milk...... 6 Evaluation of milk quality...... 7 Milk contamination...... 8 Dealing with milk and milk tools...... 9 Milking...... 10 Factors affecting quality...... 11 Processing of products...... 12 ...... 13 ...... 14 Butter oil (Ghee)...... 15 Labneh...... 17 White ...... 18 Feta cheese...... 20 Halloumi cheese...... 22 Mousannara cheese...... 24 Jameed...... 26 Ricotta (Karisheh)...... 27 Surkeh...... 28 Shankleesh ...... 29 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 several countries across the Middle East. The series is targeted at sheep farmers and milk processors, and provides practical, easy-to-follow advice on managing Awassi sheep under dryland conditions. Efficient husbandry, feeding and milk processing are crucial in the man- agement of Awassi sheep in dry areas; but many small-scale producers are unfamiliar with simple productivity-enhancing practices. This series aims to fill this information gap, enabling farmers to increase their income from livestock while using resources more efficiently and sustainably. The series draws on the practical experience of researchers, as well as the extensive literature, to capture scientific and local knowledge in an easily accessible format in the local language. The bulletins are organized in ac- cordance with the sheep management calendar and describe the manage- ment of Awassi ewes during important physiological stages during the year. Supplementary guidelines provide additional information on each stage. 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 farmers in West Asia, implemented in Syria and Lebanon in collaboration with IFAD development projects in both countries. We would like to thank all those involved in the preparation of these guide- lines and also for IFAD’s financial support to this important project. We expect these booklets will be useful to sheep farmers, milk processors, ex- tension staff, as well students of agricultural development and knowledge transfer.

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

Good quality milk is obtained from healthy animals and can be pro- cessed into different dairy products of high quality, that could be sold at a higher prices. Good quality milk is a guarantee for consumer health.

Good quality milk is characterized by the following: • Good taste, aroma, and flavor, and is creamy white in color, • Free of impurities, drugs, medicine traces (such as antibiotics) and pesticide residues, • Low microbial load, free of disease agents, and a long expiry period.

To obtain good quality milk, workers who are dealing with milk should be aware of general health rules, taking the followings points into consideration. • Wash hands and milk processing utensils and tools with clean water and soap before dealing with the milk, • Trim nails periodically, • Wear special clean clothes and rubber boots, • Do not deal with the milk if you are infected with diseases and skin inflammations, particularly hands and head, • Take a shower periodically.

Milk and milk processing 6 Evaluation of milk quality

To obtain good milk and high quality products, farmers should fol- low correct procedures when dealing with milk.

• Exclude milk from sick animals or those being treated with an- tibiotics, • Apply the instructions for the withholding period for milk rec- ommended by the manufacturing company when vaccines and antibiotics are used, • Milk should be checked before being processed to ensure its va- lidity by using sensory tests and chemical and microbial analysis to ensure safety.

Reasons for bad flavor, smell or color changes of the milk • Acidity, • Chemicals, drugs and bleaches, such as contamination with de- tergents and disinfectants, • Feed type or polluted atmosphere, • Boiling low quality milk, • Presence of smoke, • Microbial spoilage, • Rancid milk, which often happens to cow milk at the end of the season, • Oxidation due to the presence of heavy metals (such as copper), • Exposure to light.

Milk and milk processing 7 Milk contamination

Sources of milk contamination • Udder, • Milk man hands, • Un-clean milk utensils, • Deformed milk utensils, • Storing and transportation utensils, • Environment (dust, chemicals and insects), • Sick animals, • Sick milk man.

Importance of water Water is extensively used in milk production and processing. It is important during the washing process and when the milk is indirectly heated and cooled. Hence, water should be clean and free of pollutants (pesticides and bacteria). This will pro- tect your health and that of your animals, and prevent contamina- tion and spoilage of milk and dairy products.

Milk and milk processing 8 Dealing with milk and milk tools

Milk containers and utensils Containers and other utensils should: • be made of materials suitable for foods, such as food grade stain- less steel. Avoid tools made of copper and its alloys, because cop- per causes oxidation and rancidity and gives non-agreeable taste, • have a smooth surface and be devoid of scratches and rusts, • have wide openings to facilitate its cleaning, • be used only for milk and milk products.

Cleaning and sterilization of milk’ utensils and tools Cleaning gets rid of dirt and milk traces whereas sterilization gets rid of bacteria. • Milk containers and other utensils should be cleaned immedi- ately and regularly after use, • Washing with water is not sufficient and chemical disinfectants such as alkaline detergents (caustic soda) and acidic detergents such as sodium hypochlorite should be added (at the recom- mended rates clarified in the leaflet associated with the refill) to kill microorganisms.

Milk and milk processing 9 Milking

1 • Milking should be done at the same time of the day and by the same person, • Wash and dry the udder with a clean tissue before milking, Dry the udder with a clean tis- sue after washing it. • Disinfect the teats after milking in a hypochlorite solution (such as Chlorox) at 4 percent. A tea spoon full of Chlorox is added to a small tea cup of clean water. Alternatively, an iodine solution available on the local market can be used, 2 • The Cleaning and drying of the udder prior to milking helps to get rid of dirt attached to the udder and promotes the process. Use a cup to get rid of the first milk droplets. Milk cooling • Milk should be cooled directly after milking to limit bacterial growth, • The optimum temperature for milk storage is 2 - 4°C. This tem- 3 perature should be attained within two hours maximum after milking. Milk cooling is essential when there is a long expected period between milking and processing, Milking should be completed • It is recommended to process the milk immediately if no refrig- within 10 minutes. erator is available.

Milk and milk processing 10 Factors affecting 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 containers and to cover them during transporta- tion. Storage temperature As temperature increases, the growth of bacteria increases at a high rate, leading to milk acidification. Thus, maintain the low temper- ature of milk by using insulated containers or placing ice blocks around them. Time delay The period between milking and milk cooling is extremely impor- tant. At the beginning, bacteria reproduce slowly but the repro- duction becomes very quick after two hours when every 20 to 30 minutes a new generation appears. If milk cannot be cooled during transportation, you must make sure that milk arrives to the center within two hours maximum. Light exposure` Milk is sensitive to light. Direct exposure to sunlight affects fat quality and some vitamins, leading to a disagreeable taste. Excessive Milk fat is influenced by the milk churn that may lead to its oxida- tion. For this reason, the milk churn should be filled well to avoid any churning effect during transportation.

Milk and milk processing 11 Processing of dairy products

Benefits of milk processing: • Increased income, • Improved nutrition, • Added value, • Improved quality and safety.

Pasteurization is the first step in milk processing. It includes heating of the milk and its derivatives to 65°C for 30 minutes. This leads to the death of bacteria and other microorganisms that affect the consumer’s health. Pasteurization makes milk consumption safe and increases its preservation period. The best process of milk pasteurization is indirect heating, by putting the milk recep- tacle in a bigger container with water, such as a water bath, and heating the container with a direct heat source. Low temperature long time pasteurization means heating the milk at 65°C for 30 minutes, which is suitable for treating milk prior to cheese processing. High temperature sort time pasteurization means heating the milk at 72°C for 15 seconds, which is suitable for treating relatively large amounts of milk (more than 250 liters).

Sterilization Treatment with ultra-high temperatures (UHT) is carried out in big plants using spe- cial equipment, temperatures that reach at least 135-140°C, and strict hygiene con- ditions that help preserve liquid milk for a six-month period without the need for refrigeration.

Milk and milk processing 12 Cream

Cream is obtained through fat separation by layering or by cen- trifugation (cream separation).

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Milk filtration. Milk heating (50°C). Separation by centrifugation (at 50°C).

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Cream sterilization (90°C) followed by cooling.

Milk and milk processing 13 Butter

Butter is obtained by concentrating milk fat to at least 80 percent, and having 16 percent moisture content, 2 percent solid fat, and 2 percent salt. Butter quality declines if moisture content is higher than 16 percent.

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Cream heat treatment Cooling (45°C). Culturing with a dairy culture (90-95°C). (2%).

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Incubation Churning. Forming and packaging. (45°C for 2-3 hours) then cooling (8°C).

Milk and milk processing 14 Butter oil (Ghee)

Butter oil is milk fat devoid of water and is obtained by water evap- oration from cream or butter.

Butter oil (ghee) contains 99 percent fat and is used for cooking purposes. Processing ghee from butter is less energy consuming compared with processing ghee from cream.

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Butter is heated on low heat Filling and packaging. until water evaporates and tem- peratures rise to about 120-125°C.

Milk and milk processing 15 Yoghurt & labaneh

Yoghurt is a semi solid product produced by milk fermentation.

For manufacturing yoghurt, fresh and healthy milk (low microbial load), free of antibiotics and detergents should be used. Do not use or milk from infected udders in yoghurt manufacturing.

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Milk filtration.

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Milk heat treatment Filling. Cooling (90-95°C for 15-30 minutes). (45°).

Milk and milk processing 16 5 6 7

Inoculation (2-3%). Incubation (45°C for 3-4 hour). Cooling (4-8°C), marketing and consumption.

Labneh Labneh is a product optained by condensing yoghurt. 8 9

Filling of yoghurt in cotton sac After yoghurt concentration, for separation. paste is packed in suitable containers.

Milk and milk processing 17 White cheese

Cheese is a semi solid product, obtained by rennet milk coagula- tion. Milk used for cheese manufacturing should be of high qual- ity and should be filtered. Pasteurization at 63-65°C for 30 minutes should be carried out before cheese manufacturing.

White cheese is an optimal product for small producers. The yield is estimated to be 1 kilogram of cheese per 3 – 4 liters of and 8 liters for ’ and cows’ milk. Because it is a fresh product, it should be preserved and refrigerated. White cheese may be consumed directly. It is possible to boil the cheese without a change in its form.

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Milk filtration. Milk Pasteurization Cooling (63-65°C for 30 minutes). (38°C).

Milk and milk processing 18 4 5 6

Rennet preparation. Rennet is Rennet addition. Coagulation Cut after 60 minutes, dissolved in water according to within 20-30 minutes. leave for 10 minutes and then instructions. stir for 5 minutes.

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Mold. Press (1-6 hour). Cut cheese in cubes, salt and leave for an hour.

Milk and milk processing 19 Feta cheese

Salted white cheese made from sheep or goats’ milk, preserved in salt solution for 5 – 6 months. Each 4 kg of milk provides 1 kg of cheese.

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Milk filtration. Milk Pasteurization Cooling (32°C). (63-65°C for 30 minutes).

Milk and milk processing 20 4 5 6

Add a dairy culture Add the rennet so that the curd The curd should be cut into 2-3 (0.1-0.3%). can be cut within 50-60 min- centimeter (cm) cubes and left utes. for 15 minutes, then stirred to separate the whey.

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The whey is separated after The cheese is cut into a suitable The cheese is conserved in a molding and pressing the next size and then salted. saline solution (16 percent), day. The curd is molded in and is then ready for marketing a cheese cloth and wooden and consumption. frames.

Milk and milk processing 21 Halloumi cheese

A white cheese that can be melted when heated. Each 5 liters of sheep milk, or 9 liters of cows’ or goats’ milk, yields around 1 kg of cheese that can be preserved for several months in brine.

1 2 3

Milk filtration. Milk heating to 34°C. Rennet addition (coagulation must be done within 20-30 minutes)

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Curd is cut into cubes The curd is stirred gently while The curd is molded using (3-4 cm after 40-50 minutes). raising the temperature to a cheese cloth and wooden 40-42°C for a period of 20-30 frame. minutes.

Milk and milk processing 22 7 8 9

Press for 2-3 hours. During this The cheese is cut into pieces of The cheese pieces are then period the whey produced is 3×10×10 cm. heated to 80-90°C.

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The warm cheese pieces should The cheese is cooled on a table The cheese pieces are stored then be kneaded and pressed for 20-30 minutes. Salt (3-5 in tins and filled with brine several times until they become percent) and dried mint are (around 15 percent salt), before flexible. then sprinkled over the cheese marketing and consumption. and the pieces are folded.

Milk and milk processing 23 Mousannara cheese

White cheese is obtained from sheep, goats’, or cows’ milk, which is boiled after processing. This cheese can be grilled.

1 2 3

Milk filtration. The milk is warmed to 34- Rennet addition 38°C. (coagulation within 29-30 minutes).

Milk and milk processing 24 4 5 6

Curd is cut into cubes of 1-2 The curd is packaged and The cheese is cut into small cm after 60 minutes. pressed for 2-4 hours. cubes of 2×3×3 cm and then salted and rested until the next day.

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The cheese is boiled in a salt The cheese is cooled over a ta- The cheese is preserved in a solution (10 percent) for 5 ble and black seeds are added. saturated brine and is then minutes. ready for marketing and con- sumption.

Milk and milk processing 25 Jameed

Jameed is a by-product of ghee processing. It is a dry acidic and salted churned with solid texture and its preser- vation does not need refrigeration.

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Heat the skimmed milk to 50- Collect the curd formed and The curd is then pressed. 60°C for 30-60 minutes without gently place it over a cheese moving. cloth or in a cotton sack.

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The curd is salted and kneaded. The curd is then shaped into small balls (8-12 cm) and set to dry in a shady and well-venti- lated place.

Milk and milk processing 26 Ricotta (Karisheh)

There are two types of cottage cheese. A sweet type is processed from cheese whey, and an acidic type is made from skimmed milk, from which Sourki and Shankleesh are processed.

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The cheese whey is heated until The curd is collected and put After it is processed into Sourki it is boiling. Some 10 percent of into a cotton sac. and Shankleesh it is packaged milk can be added. and consumed.

Milk and milk processing 27 Surkeh

Surkeh is produced from ripening and drying cottage cheese.

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Skimmed milk is heated until The curd is then transferred to Salt and spices, such as black boiling, and then cooled at cotton sacs and left to drain at seed, red pepper and safflower room temperature so the curd room temperature until a rela- are added. can precipitate. tively dry curd is formed.

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The curd is then shaped into The balls are then dipped into balls and set to dry aerobically fine green thyme. for 2-4 days.

Milk and milk processing 28 Shankleesh

Shankleesh is a traditional dairy product of fungal ripening Sourki.

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The curd is formed into balls The balls are preserved in The balls are then washed and and left to dry aerobically for closed containers and left to dipped in fine green thyme. 2-4 days. ferment for several months.

Milk and milk processing 29 To preserve milk and quality milk products

• Wash milk receptacles after use, • Do not use milk containers and utensils to store other things, • Do not transport milk with other materials and label “For Milk Only” on the refills, • Keep the milk cool as much as possible, • Milk should be permanently covered to protect it from dust and sun radiation, • Milk should be quickly transported to a processing center, • Odors affect milk and reduce its value so do not smoke or deal with other material such as diesel and gasoline near the milk or during its processing, • Avoid excessive churning/agitation.

Milk and milk processing 30 Milk and milk processing 31 Best Practices for Managing Awassi Sheep 1 Mating Period 2 Pregnancy 3 Lambing 4 Lactation Period 5 Milking and Milk Processing 6 Sheep Selection 7 Health Care Guide 8 Feed Reference Guide 9 Preparing Urea Treated Straw 10 Body Condition Scale 11 Lamb Fattening

ICARDA MH-16 Jul 2019