Executive course on value added dairy processing

The executive course on Value Added Dairy Processing was conducted from 13th to 18th September, 2015 at the Centre of Excellence for Livestock Innovation and Business (CoELIB), Egerton University as a way of enabling participants appreciate the value of milk quality control. The course had a total of 8 participants.

Six presentations were made. These included; “Introduction to dairy industry” by Prof. Faraj. This presentation aimed at making the participants aware of the current dairy situation in Kenya. Dr. Muliro presented on “Overview of the dairy value chain” which covered on milk value chain, functions, milk chain operators, value chain service providers and the need for transformation of the dairy value chain.

“Milk and milk products quality” was presented by Dr. Muliro. The presentation covered milk composition and quality requirements, quality assurance of raw milk, quality control tests for raw milk and dairy legislation and standards. The presentation informed the participants on the milk attributes that the customers want, the essence of having good quality milk, the chemical composition of milk, the milk standard requirements and dairy legislation under the laws of Kenya.

Mr. Dunda presented “Fluid milk processing technology” which focused mainly on milk pasteurization and its objectives, and the various fluid products. Participants were taught on the activities involved in milk production from the farm to collection, transportation, processing into various products, storage and distribution. The different types of fluid milks were also covered. During this session, the participants conducted practicals on milk reception tests and familiarization of milk processing
equipment.

Dr. Muliro and Ms. Muigei presented “Fermented milk processing technology” which covered widely on starter cultures, yoghurt processing, cultured milk processing and cheese processing. Participants gained the knowledge on the different forms of starter culture, their source and their essence in milk. They were taught the process of yoghurt making, the importance of cheese, and the various types of cheese, cheese manufacturing steps and the common quality defects in fermented milks.

“Milk fat products technology” was presented by Dr. Omwamba which focused on cream products, butter and anhydrous milk fat (ghee). Participants were taught on cream separation, types of centrifugal cream separators, cream pasteurization, consumer cream products, butter production, butter making equipments, anhydrous milk fat production and direct and indirect methods of ghee manufacturing.

The training was hands on throughout whereby participants had a chance of making mala, fresh cheese, yoghurt, ghee evaluation and packaging of the different products they had made.