1. Provide training for cheesemakers on the production and analysis of dairy products in hygienic conditions.
2. Raise public awareness among cheesemakers about the importance of pasteurizing cheese milk and adding starter cultures to achieve a safe and consistent product while ensuring the characteristic flavor and texture.
3. Address various issues related to the cheese industry, including modifications in cheese-making procedures, cheese analysis, and sanitation in cheese plants, etc.....
1- Egyptian dairy products are generally produced under artisanal conditions from raw milk without using industrial cultures. It is important to benefit from such a unique situation and to constitute a collection of wild lactic acid bacteria strains that contain very diverse genetic information. This collection was isolated from Egyptian dairy products, identified using the phenotypic and genotypic methods and characterized for their technological properties. Cheesemaking using the selected strains in order to produce pasteurized cheese made using Egyptian starter culture exhibiting the same sensory characteristics of the artisanal cheese. 2- In order to complete this work, it is indispensable to find the way to produce the cultures in an industrial scale. We do have the methodology to produce the cultures for the different types of cheese in a safe, easy to use package and a rather inexpensive way. 3- Identification of all the strains using the 16S rRNA gene PCR 4- Working with cheesemakers to develop the cheese industry in Egypt according to the specifications of the National Food Safety Authority. 5- Trial to formulate a database regarding demands of Arab markets for Egyptian cheese and its specifications.
Our research focus is on Dairy Biotechnology, specifically fermentation. This encompasses the detection, localization, and characterization of the peptidase and esterase systems in lactic acid bacteria, accelerated cheese ripening, the technology of liposome-entrapped enzymes, the isolation and characterization of lactic acid bacteria, and the adaptation of cultures for the cheese industry.
The primary objectives of our laboratory are as follows:
1. Isolation, identification, characterization, and selection of starter cultures.
2. Providing technical support for Egyptian cheese factories, with an emphasis on promoting pasteurization, improving working conditions, and developing product specifications in line with national and anticipated international standards.
3. Disseminating and applying starter culture technology that is locally produced, as a scientific approach to achieving standard specifications.
4. Designing and implementing training programs for owners and workers of cheese factories across different governorates.
5. Developing audio-visual aids to assist in the dissemination and application of new concepts and practices aimed at enhancing quality in the cheese industry.
List Specialized Equipment
Our unit comprises three laboratories:
1. **Computer-Controlled Cheese Pilot Plant** (INRA, Poligny, France) - This prototyping unit includes:
- A pasteurizer unit (250 L/hr)
- A microfiltration unit (150 L/hr)
- Four programmable cheese vats (13 liters each), equipped with stirring and cutting devices
- Four programmable cheese presses (0-5000 Newton)
- A controlled ripening room
- An ultrafiltration unit
- A process cheese unit
2. **Dairy Chemistry Laboratory** - This laboratory features:
- Texture analysis Model T.A 1000 (CNS Farnell, U.K.)
- Kjelahl digestion and distillation units (Gerhardt Fabrik, Germany)
- HR73 halogen moisture analyzer (Mettler Toledo GmbH, Switzerland)
- pH meter 430 (Corning Incorporated, U.S.A.)
3. **Dairy Microbiology Laboratory** - This laboratory is equipped with:
- Laminar Flow Biocyt 150 (ESI Flufrance, France)
- SDS-PAGE complete system, including gel dryer (Hoefer, Pharmacia Biotech, U.S.A.)
- Power supply for electrophoresis (Pharmacia Biotech, U.S.A.)
- Platform shaker (STR 6, Stuart Scientific, U.K.)
- Refrigerated bath (RB-5/RB05A, Techne, U.K.)
- Electrophoresis unit (SE 600 Series, Pharmacia Biotech, U.S.A.)
- Heat block (VWR Scientific, U.S.A.)
- Sonicator (XL 2020, Misonix, U.S.A.)
- Scanner (jX-330, Sharp, Japan)
- Gel Compar software
- Microscope ML-2000 (MEIjI/ML-200, Japan)
- Ultrospec 3000 UV/visible spectrophotometer (Pharmacia Biotech, U.K.)
- Freeze-dry system (Model 77550, 77555, and 79480, LABCONCO, U.S.A.)
- Ultracold freezer (-80°C, Model UC 1341-V14, Kelvinator Scientific, U.S.A.)
- Centrifuges (Sigma 6K15, Sigma 3K30, Sigma 2K15, Germany)
unique expertise/technologies
As part of our unit, we have a computer-controlled cheese pilot plant located in Poligny, France (INRA), where we train cheesemakers using precise and controlled equipment with small quantities of milk. Our team has over 30 years of experience in cheese-making, and we are now able to produce Egyptian cheese more efficientlyreducing time, effort, and cost without compromising the quality of the products.
University researchers;Startups;Industry partners;
beneficaiaries access the services
Collaboration Agreements
List any past collaborations with industry or any other institution
Through various research projects and cultural agreements, our laboratory has established strong and fruitful scientific collaborations with the following research centers:
- Institut National de la Recherche Agronomique, France
- Center of Dairy Research, Wisconsin, USA
- Dairy Products and Technology Center, California, USA
- University of Hohenheim, Germany
- University College Cork, Ireland
- Ault Foods (Parmalat), Canada
- Agropur, Canada
- Roussel Uclaf, France
- Rhodia Texel (Rhone-Poulenc), France
- Chr. Hansen, Denmark
- University of Georgia, USA
- Land OLakes, USA
- Juhayna Food Industries, Egypt
- Interagro Company (Beyti, Almarai), Egypt
- The Arabian Food Industries Company (Domty), Egypt
These partnerships reflect our commitment to advancing research and innovation in the field.
Key Outcomes
1. The consumption of pasteurized and UHT milk increased from 12% to 70% following a national campaign promoting the safety of milk and its products.
2. Cheesemakers have become more aware of the importance of using pasteurized milk and starter cultures in cheesemaking.
3. Our training programs for cheesemakers on hygienic practices and sanitation in cheese plants have enabled them to receive the white list designation from the National Food Safety Authority.
4. We have published more than 230 articles in national and international journals.
The "Unit" currently holds partnership(s)
Industry;Academia;Government;
Some Questions & Answers
What are the opportunities for collaboration?
Our plan for the dairy industry is to develop new types of cheeses that will appeal to children. We also intend to produce European cheese varieties that align with Egyptian tastes, such as Provolone and Burrata.
Leveraging our culture collection bank of lactic acid bacteria, we aim to produce starter cultures in an industrial format.
In collaboration with academia, we plan to apply for a research project to establish the safety profile of our cultures.
Furthermore, we can collaborate with the government, specifically with the Ministry of Agriculture, the Ministry of Health, and the National Food Safety Authority, to raise consumer awareness about the benefits of consuming dairy products made from natural milk.
What are the funding sources to operate the "Unit"?
1- The research projects: we are working in a project funded by the science and technology academy within the framework of initiative to enhance cooperation between scientific research and industry, Challenges of Dairy Sector in Egyptian Industry (CDSEI). 2- We presented a project to develop and accredit laboratories internationally higher education institutions to the higher education development project management unit.
Is the "Unit" charging fees against its services?
Sometimes;
What are the major operational challenges?
Equipment maintenance;Funding gaps;
activities that Unit can contribute to, in the Technology Park
Research and Development;Technology Transfer;Training and Education;Consulting Services;
List planned upgrades/expansions of the "Unit"
To enhance our research and achieve high-quality scientific results, advanced equipment is essential. Various tools can significantly improve cheese research, especially in determining the ideal taste and aroma. The following types of equipment are crucial for analyzing aroma and flavor during the ripening process:
1. High-performance liquid chromatography (HPLC)
2. Gas chromatography-mass spectrometry (GC-MS)
3. Electronic nose and electronic tongue
What additional services can the "Unit" offer?
1. Cooperation agreements with dairy and cheese companies from Europe and the USA are expected to be beneficial.
2. We will assist the National Food Safety Authority in helping artisanal cheese producers create products that can effectively compete with European varieties.
3. Additionally, we plan to develop cheese varieties with flavors and aromas that will appeal to children.
If needed, what is the support expected from the Technology Park?
1. Facilitate direct legal and financial processes between our unit and food industry customers to effectively market our services, which include chemical and microbial analysis as well as product development. Our goal is to research significant outcomes, such as starter cultures, that will enhance university revenue and promote laboratory sustainability.
2. Secure funding for our unit to acquire essential equipment that will support our laboratories and ensure the continuation of our research and services for the dairy industry.