Improved Jameed Processing for Small Scale Sheep Dairy Farms in Jordan

cg.contactm.hilali@cgiar.orgen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.crpCGIAR Research Program on Dryland Systems - DSen_US
cg.contributor.funderArab Fund for Economic and Social Development - AFESDen_US
cg.contributor.projectSustainability and Operation of the Regional Research Centers in a Number of Arab Countries (Phase II)en_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.coverage.countryJOen_US
cg.coverage.regionWestern Asiaen_US
cg.creator.idHilali, Muhi El-Dine: 0000-0002-8945-9613en_US
cg.creator.idRekik, Mourad: 0000-0001-7455-2017en_US
cg.creator.idRischkowsky, Barbara: 0000-0002-0035-471Xen_US
cg.subject.agrovocsmall ruminantsen_US
dc.contributorRekik, Mouraden_US
dc.contributorRischkowsky, Barbaraen_US
dc.creatorHilali, Muhi El-Dineen_US
dc.date.accessioned2018-03-04T15:38:52Z
dc.date.available2018-03-04T15:38:52Z
dc.description.abstractJameed is an important dairy product in Jordan that has been produced in the region for centuries and used as a main ingredient in popular traditional cuisine called Mansaf. Jameed is a hard dry skimmed yogurt, mainly processed using sheep milk using a small scale labor-intensive process. Jameed processing is an important part of the livelihoods of small ruminant keepers and contributes up to 20 % of the households’ income. Evaluation of the traditional processing method and product quality analysis of 90 samples revealed that the traditional processing leads to low churning efficiency and hence fat rancidity problems during storage. The traditional method depends on yogurt churning to separate the butter from the yogurt. The skimmed yogurt (buttermilk) is then transformed into Jameed through a drying process. A modified processing method was developed and tested at the International Center for Agricultural Research in the Dry Areas (ICARDA) that is based on the use of a milk fat separation technique to obtain skimmed milk that is in turn processed into skimmed yogurt and then dried directly to produce Jameed without the churning process. The 8 batches of Jameed produced using this method in small-scale processing units had 73 % less fat and 11 % higher protein content compared to Jameed produced from the traditional method. Further changes in total solids were not significant. Due to the improved fat recovery in the modified method, the ghee yield increased by 29 %. Moreover, the product homogeneity was improved by 60 % with regard to fat and by 25 % in total solids contents. The Jameed colour using the CIELAB indicated that Jameed produced by the modified method was 3.8 % lighter in colour which is preferred by consumers. A simple cost benefit analysis confirmed that the modified method results in a 60 % saving in energy and water inputs which is a significant benefit in a water-energy-scare country. The expected price premium as a result of improvement in the quality of Jameed is conservatively estimated at 5 %. The combined effect of the cost savings and additional revenue is an increase in net margins (profit) of at least 20 %en_US
dc.formatPDFen_US
dc.identifierhttps://mel.cgiar.org/reporting/downloadmelspace/hash/FVivEVVI/v/67ed49f70df2fb39cfa74c8c749e42d9en_US
dc.identifier.citationMuhi El-Dine Hilali, Mourad Rekik, Barbara Rischkowsky. (22/9/2017). Improved Jameed Processing for Small Scale Sheep Dairy Farms in Jordan. Bonn, Germany.en_US
dc.identifier.statusOpen accessen_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/7977
dc.languageenen_US
dc.publisherUniversity of Bonnen_US
dc.rightsCC-BY-NC-4.0en_US
dc.subjectdairy processingen_US
dc.subjectdairy product qualityen_US
dc.titleImproved Jameed Processing for Small Scale Sheep Dairy Farms in Jordanen_US
dc.typeConference Paperen_US
dcterms.available2017-09-22en_US
dcterms.issued2017-09-22en_US
mel.project.openhttps://mel.cgiar.org/projects/216en_US

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