Technical Guide for SMEs in the Dairy Industry (CDI, 1999, 74 p.): FOREWORD

Technical Guide for SMEs in the Dairy Industry (CDI, 1999, 74 p.)

(introduction...)

LIST OF ABBREVIATIONS

FOREWORD

PART 1 - DAIRY FARMING

CHAPTER I: STOCK-FARMING IN AFRICA

I.1. LIVESTOCK

I.2. PRODUCTIVITY

CHAPTER II: REPRODUCTION OF CATTLE

(introduction...)

II.1. FROM THE ZOOTECHNICAL POINT OF VIEW

II.2. FROM THE SEXUAL POINT OF VIEW

CHAPTER III: CONTROLLING REPRODUCTION

III. 1. OBJECTIVES

III.2. BASES

(introduction...)

III.2.1. Progesterone

III.2.2. Prostaglandin

III.3. BIOTECHNOLOGICAL TOOLS

III.3.1. Artificial Insemination

(introduction...)

a) Method

b) Results

III.3.2. Transfer of embryos

(introduction...)

a) Advantages

b) Superovulation

c) Collection of embryos

d) Synchronisation of the heat in recipient cows

e) Transfer of embryos

f) Results

CHAPTER IV: MILKING

(introduction...)

IV.1. ANATOMY OF THE UDDER

IV.2. MILKING RULES

IV.3. MILKING BY HAND

IV.4. MACHINE MILKING

(introduction...)

IV.4.1. Standards

IV.4.2. Parts of the milking machine

IV.4.3. Milking installations

a) Milking in the cowshed

b) Milking parlours

IV.4.4. Milking set-up

(introduction...)

a) Preparation of the udder

b) Fitting the cups

c) End of milking

IV.4.5. Cleaning and maintenance of the milking machine

IV.4.6. Incidents arising during milking by hand and machine milking

a) Cow-related incidents

b) Machine-related incidents

c) Dairyman-related incidents

CHAPTER V: FEEDING THE CATTLE

(introduction...)

V.1. PRINCIPLES

V.2. NATURE OF NEEDS

V.3. FEEDING DAIRY CATTLE

V.4. FEEDING COWS IN FIRST LACTATION

V.5. FEEDING BULLS FOR SERVICE

V.6. FODDER CROPS

(introduction...)

a) Hay

b) Ensilage

CHAPTER VI: ACCOMMODATION FOR DAIRY CATTLE

(introduction...)

VI.1. BASIC DESIGN

VI.2. STALL-BARN SYSTEM

VI.3. LOOSE-HOUSING SYSTEM

CONCLUSION

PART 2 - THE DAIRY

CHAPTER I: MILK COLLECTION

I.1. PAYMENT FOR MILK

I.1.1. Payment by density

I.1.2. Payment by composition (Fat and Protein)

I.1.3. Payment by quality of the milk

I.2. TRANSPORT

I.2.1. Influence of transport

a) Mixing in the collecting tanks of refrigerated milk and milk in non-refrigerated churns

b) Adding milk of very poor bacteriological quality to the milk-collection tank

c) Length of collection rounds

I.2.2. Cooling and collection

I.2.2.1. Cooling

I.2.2.2. Collection

I.3. RELATIONSHIP BETWEEN FACTORY AND FARMERS

I.3.1. Information for farmers

I.3.2. Farm liaison agent

CHAPTER II: PROCESSING AND TECHNOLOGIES

II.1. DRINKING MILK

II.1.1. Raw milk

II.1.2. Pasteurised milk

II.1.3. Sterilised milk

II.1.4. UHT milk

II.2. ACIDIFIED PRODUCTS

II.2.1. Fermented milks

II.2.2. Yoghurt

II.2.2.1. Definition (by the international club of yoghurt manufacturers)

II.2.2.2. Technology

II.3. CHEESE

II.3.1. Fresh cheeses

II.3.2. Moulded and smoothed fresh cheeses

II.3.3. Pressed cheeses

II.4. CREAM AND BUTTER

II.4.1. Creams for consumption

II.4.1.1. The different creams

II.4.1.2. Microbiological criteria

II.4.2. Butter technology

II.4.2.1. Preparation of creams

II.4.2.2. Butter-making in a churn (discontinuous technique)

II.5. ICE CREAMS

II.5.1. Manufacture

II.5.1.1. Preparation of the mix

II.5.1.2. Pasteurisation

II.5.1.3. Homogenisation

II.5.1.4. Cooling of the mix

II.5.1.5. Maturing

II.5.1.6. Chilling or pre-freezing

II.5.2. Shaping

II.5.3. Freezing or hardening

II.5.4. Ice cream lollies and choc-ices

II.6. PROCESSING AIDS

II.6.1. Fermenting agents

II.6.2. Enzymes used in the dairy industry

II.6.2.1. Definition

II.6.2.2. Strength of coagulating enzymes

II.6.2.3. Practical conditions for adding rennet to milk

II.6.3. Sodium chloride: properties and utilisation in cheese-making

II.6.4. Other additives

CHAPTER III: SOME INVESTMENT EXAMPLES

(introduction...)

III.1. Dairy of 2 000 litres a day

III.2. Dairy of 10 000 litres a day

III.3. Dairy of 30 000 litres a day

CHAPTER IV: HYGIENE IN THE DAIRY

IV. 1. GOOD HYGIENE PRACTICES

IV.2. SOME STANDARDS TO BE OBSERVED IN EUROPE

IV.2.1. Raw milk

IV.2.2. Cheeses

ANNEXES

· List of some trade reviews and magazines for the dairy industry

· List of some specialised manuals for the dairy industry (bibliography)

· Some suppliers of equipment and medicines for the dairy industry

· Some suppliers of dairy equipment, fermenting agents and enzymes

THE CDI's ACP ANTENNAE NETWORK

THE CDI'S EUROPEAN INSTITUTIONAL NETWORK

BACK COVER

FOREWORD

This brochure aims to promote the development of the dairy industry in the ACP region. It follows several missions to evaluate this industry in 1997 and 1998 at the initiative of the CDI in fifteen ACP countries (especially in East Africa and Southern Africa). It is mainly intended for company heads, farmers and/or processors operating on a small to medium scale, i.e. with processing capacities of between 1 000 and 50 000 litres of milk per day.

With a production level of 11 000 000 tonnes of milk, Africa produces only 2% of the world’s milk from a herd representing 14% of the world’s total dairy herd. This milk is intended for a young and growing population set to increase from 500 million in 1990 to 1.5 billion in 2025.

Within the last ten years, driven by the liberalisation of the economy, milk production and processing has really taken off in many countries. Around fifty new dairy companies have been created in the last few years on this continent.

The CDI has been called upon to intervene by studying new projects (feasibility), helping companies in their start-up stage, financing experts, training production managers or company heads in Europe in specific technologies and introducing quality-improvement programmes.

However, for many dairy entrepreneurs this is only the beginning of the path that they have embarked upon and many different problems are encountered in each company.

This guide is therefore designed as another stone in the edifice that is being constructed in numerous countries in the ACP region; it tackles problems relating to milk production and collection and the technological aspects of the most common dairy products in this region and offers advice on cleaning and disinfecting. Finally, a list of specialised manuals and publications is given, to enable each dairy industrialist to build up an essential library to answer the countless questions arising every day for the people working in this industry, along with useful addresses of different suppliers.