Assessment of Good Manufacturing Practices in Ethiopia Dairy Industry
MulugetaTesfaye, AssefaBeze, and KitawDegefa
Milk and Milk Products Processing Research Directorates
Ethiopian Meat and Dairy Industry Development Institute
P.O. Box: 1573, Debre-Zeit, Ethiopia
Abstract:
Good Manufacturing Practice is an operational requirement necessary to enable a dairy plant to produce milk and milk products safely. It is the first step to food safety as a series of principles to be fulfilled to ensure that products meet prerequisites for safety and quality. Ethiopia dairy industries collect and process milk into different dairy products however the quality of the products was under question due to different reasons. Therefore, the objective of the study was to identify a good manufacturing practice of milk processing plants in Ethiopia's dairy industry. The study was conducted on twenty-one milk processing plants. Data were collected through a semi-structured questionnaire from September to October 2018.
The result indicated that 89% of milk processing plants have adequate space for equipment, installations, processing, packing, and storage of materials. 90.5% of milk processing plants have adequate light and walls were constructed as suitable for dry wash and paint light color, anti-corrosion materials. 95% of the plant's slope was well attached to the waste canal. 67% of the processing room ceiling had been constructed with dust-proved materials. 76% of milk processing plants have adequate hot and cold water. 76.2% have separate and secure chemicals store. 76.2% of milk processing plants use different methods of pest control. 95.24% of the plant’s work was to give attention to personal hygiene and follow medical checkups regularly. 85.7% of milk processing plants have handwashing facilities. 52.4% of milk processing plants workers have not released any kind of ornaments or jewelry during processing. 85.7% of milk processing plants have strict regulations that inhibited eating, drinking, smoking, and chewing anything in the processing room. Only 19% of milk processing plants had provided continuous training. 85.7% of milk processing plants products have labeling for both manufacturing date and expired date of the products with its composition. 42.9% of milk processing plants had calibrated their equipment at a regular time. The average storage capacity of milk processing plants was 25,619.05 liters per day with a minimum capacity of 4000 liters per day and a maximum capacity of 50,000 liters per day. In conclusion, GMP was not applied uniformly in the entire milk processing plants of the country.
Keywords; Good manufacturing practice, milk processing plant
Dairy Plant Processing Capacity and Challenges in Milk Processing Industry of Ethiopia
MulugetaTesfaye, AssefaBeze, and KitawDegefa
Milk and Milk Products Processing Directorate,
Ethiopia Meat and Dairy Industry Development Institute,
P.O. Box: 1573, Debre - Zeit, Ethiopia
Abstract:
Ethiopia has a high number of livestock populations and a suitable climate for livestock development, a country that has been dependent on importing milk and dairy products for a long period of time. 95% of the national milk is marketed through informal channels and unprocessed. Only 5% of the milk produced is marketed as liquid milk. Processing capacity and their challenge were not well identified. The objective of the study was to evaluate the current situation and challenge of milk processing industries in Ethiopia. About 32 milk processing industries were established in the country. Out of them, the study was conducted in 21 milk processing industries and was selected purposely. Data was collected by a prepared questioner to identify key problems and opportunities found in the dairy industry. Data analysis was processed using the Procedure for Social Science (SPSS) version 23.0 (2016) software. The results are presented in descriptive statistics (frequency, mean, standard deviation, and percentage) the mean difference is tested at a 0.05 level of significance. The result indicates that Milk processing capacity and Milk processing with ownership type, the value of p < 0.05 there is a significant difference in milk processing capacity among the owners of the industries.
Keywords: Capacity Challenge Dairy Opportunity Processing
Evaluate the Trend of Imported Milk and Milk Products in Ethiopia
MulugetaTesfaye, AyalewAsfaw, KitawDegefa, and HailuRegassa
Ethiopia Meat and Dairy Industry Development Institute
Milk and Milk Products Processing Directorates
Ethiopia
Abstract:
Ethiopia is a front line on the population of livestock in Africa whereas low productivity of the cattle, the country was imported different types of dairy products from different countries. To identify types of dairy products imported and estimate the tendency of future importation, information was collected from Ethiopia's revenue and customs authority database. The data were categorized by type of products and import year. 2344 data were collected and analyzed using SPSS software (2016), Microsoft excel, and the result present in a bar graph, percentages, and tables. The result indicates that Ethiopia has imported over 24.11 million liters of dairy products from 69 countries from 2009 - 2018 and the country has spent over 2.615 billion Ethiopian birrs. The present study indicates that the three leading importers continent were European, Asia, and African countries, these continents contribute to 76.04%, 12.38%, and 7.48%; respectively. Netherlands, France, and New Zealand were the three top leaders in importing dairy products. These countries contribute 21.77%, 15.34%, and 9.41%, from total products imported from 2009 to 2018, respectively. Finally, in 2018 import growth rate was decreased by 31.17% as compared with 2017. Attention shall give to those products which show increments in the year 2018.
Keywords: Dairy Products Gross Weight Import Year Total Expense
Evaluation and Benchmarking Performance of Dairy Industries Around Addis Ababa
Kayo Garamu*
Milk and Milk Product Research Processing Industry Development Directorate,
Ethiopian Meat and Dairy Industry Development Institute (EMDIDI),
Ethiopia
Abstract
The simplest one-phrase response to the definition of benchmarking would include reference to learning from others or learning something new and bringing new ideas into the business. To know the weakness and strong way of once business company or organization benchmarking tools winning moves and probe are preferable methods. The large and medium scales dairy industries found around Addis Ababa were purposely selected to benchmark and evaluate their performance in financial and best practices by benchmark index system act 1998(DPA) software online and analyzed. From the interpretation of all parameters of financial(customer; process; learning and growth; manufacturing; operation; performance) and best practices(their plans for the business and capabilities to manage their fulfillment, generating business, working with employees, doing the work, new markets developing products and services and managing money), finding out of all companies was done and feedback is given to them. The general strongest and weaknesses of large and medium enterprises were identified from the comparison group. The action plan to improve the weakness and maintain the strong way of companies was done. The beneficiary of this study, stakeholders, and the companies themselves identify the problem of the sector and they can collaborate to improve the sector. For the development of industries for the future they can see their business status from time to time by the direction given for them and to overcome their weakness either in technology or marketing they can do joint ventures with other similar or different business organizations.
Keywords: financial; customer; process; learning and growth; manufacturing; operation; best practice
Evaluation on Trend of Imported Rennet and Dairy Machinery to Ethiopia - A Review
AlmazGenene*, Kayo Garamu and ArarsaGutema
Milk and Milk Product Research Processing Industry Development Directorate,
Ethiopian Meat and Dairy Industry Development Institute,
Ethiopia
Abstract
The current work summarizes the trends of imported rennet and dairy machinery as the Dairy sector is where the concept of value addition has been successfully adopted along the supply chain and results in benefits value chain actors. Rennet is crucial input for the dairy industry especially for cheese production and as it is a proteolytic enzyme main contains pepsin and chymosin extracted from animals and microbiological sources especially from suckling fourth stomachs of the calf and other ruminant mammals. As cheese production grows the demand of the general all milk coagulating enzymes also increasing. The global coagulating enzymes market is segmented based on the nature of the product that is either source of origin or form. In Ethiopia, the dairy industries use imported commercial rennet for cheese production since no industry can produce rennet in the country and the industries use different dairy machinery imported for processing. Ethiopia imported about 10,226.23 kg in net weight rennet for the last ten-year 2007 to 2016. To import this volume the country had spent 1,843,749.09 Ethiopian Birr or 107,007.6597 Dollars of United States of America. Similarly, within the same last ten years, Ethiopia imported dairy machinery in net weight around 337,119 Kg from different 22 countries, and to import this volume the country had spent 110,340,118 Ethiopian Birr.
Keywords: Rennet; Dairy Machinery; volume; value
The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review
AssefaBezie*
Milk and Milk Product Research Processing Industry Development Directorate,
Ethiopian Meat and Dairy Industry Development Institute (EMDIDI),
Ethiopia
Abstract
This review is concerned with the effect of different heat treatments on the Nutritional Value of milk and milk products and the shelf-life of milk products. Milk and its derivatives are proposed as being useful foods throughout all life periods, in particular during childhood and adolescence, when their contents of calcium, protein, phosphorus and other micronutrients might promote skeletal, muscular, and neurologic development. Temperature is the necessary environmental factor for the growth of microorganisms. Heat treatment is the most widely used processing technology in the dairy industry. milk is treated at high temperature (85 °C for 2-3s) in a short-time, flash process (72-75 °C/15-30 s) in plate heaters; or by the low temperature or holder process, in which it is heated at 63-66 ◦C for at least 30-32 min, with stirring, and is then cooled. The fat, fat-soluble vitamins, carbohydrates, and mineral’ of milk are essentially unaffected by heal treatment. Proteins and water-soluble vitamins are the components that are mainly affected by heat treatment. Pasteurization temperature ranged from 72 to 94 °C/15s did not affect the microbiological and sensory shelf-life of aseptically packaged milk into plastic bottles, which lasted 11 d under storage at 9 °C. During industrial yogurt manufacture, the mixes are generally heated at 90 or 95 °C for 3-7min before cooling down to fermentation temperature. It is well established that heat treatment implemented during yogurt manufacture affects the acidification rate and incubation time. The shelf life of “fresh” yogurt may be only a couple of weeks for unprotected operations and up to 6 weeks or more for well-operated, ultraclean operations. Cheese is the ripened or unripened soft, semi-hard, hard, or extra-hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by coagulating wholly or partly the protein of milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk, or any combination of these materials. The heating treatments and holding time significantly influenced yield, TS, and protein recovery of cow milk Ricotta cheese. Heat treatment of milk (72 °C, no hold) meant for Mozzarella cheese making improved protein and Total Solids (TS) recovery but decreased the fat recovery, gave soft-bodied cheese, improved flavor score and keeping quality, and ensured public health safety. Generally, unprocessed milk held at high ambient temperatures has a shelf-life from 2-3 hours up to 24 hours. Cheese, however, has a shelf-life from 4-5 days up to five years depending on the variety. Churning at low temperature (TL) and TLW results in butter with an average water droplet size at day 5 of 5.5mm, while commercial butter had an average diameter of 2.8 mm.
Keywords: Milk; Milk product; Heat treatment; Nutritional Value; Shelf-life
The Role of Starter Culture and Enzymes/ Rennet for Fermented Dairy Products Manufacture- A Review
AssefaBezie* and HailuRegasa
Milk and Milk Product Research Processing Industry Development,
Ethiopian Meat and Dairy Industry Development Institute (EMDIDI),
Ethiopia
Abstract
This review is concerning the role of starter culture and enzymes/rennet for fermented dairy product manufacture, types and sources of enzymes and starter culture, factors that affect the activity of both starter cultures and rennet. Fermented milk products are known for their taste, nutritive value, and therapeutic properties. Dairy starters are the ‘heart’ of fermented milk products, the most crucial component in the manufacture of high-quality fermented milk. In the dairy industry, some enzymes are required for the production of cheeses, yogurt, and other dairy products, while others are used in a more specialized fashion to improve texture or flavor. Starters are obtained by using traditional and growth media methods. Rennet is an extract from the fourth stomach (abomasum or rennet-bag) of ruminant animals, principally calves and adult cattle, with the capability of clotting milk by enzymic action. Starter cultures can be classified into mesophilic cultures, which grow best at 25-30 ℃, and thermophilic cultures, which grow at higher temperatures (37-45 ℃). Rennet (chymosin and pepsin), Proteases, lactase, and catalase are some indigenous enzymes that are used for fermented dairy products manufactured. Starter culture changes the milk sugar, lactose, into acid (lactic acid) so that the milk becomes sour (fermented or cultured). Starter cultures of LAB are responsible for the formation of cheese flavor. The main role of starter cultures is to produce acid during manufacture and also contribute to the ripening process. Rennets (rennin, a mixture of chymosin and pepsin obtained mainly from animal and microbial sources) are used for the coagulation of milk in the first stage of cheese production. Rennet is an essential clotting agent used during the manufacture of many kinds of cheese. Its main function is to coagulate milk proteins such as casein. Rennet is mainly used in hard cheese making and little is used in the manufacture of soft cottage cheese or Fromage Frais. heat treatment, time duration, and Quantity of additives /culture, salt, water, rennet/ are the main factors that affect the activity of starter cultures and enzymes/ rennet.
Keywords: Dairy products; Enzymes; Fermented products; Rennet; Role; Starter cultures