2nd MEDITERRANEAN SEMINAR LACTIMED ZAHLE, LEBANON, 5th MAY 2014

Transcription

1 DEVELOPPING DONKEY MILK FROM CIRCUMMEDITERRANEAN RACE AND STORING TESTS AT THE SIDI MREYEH REGION (ZAGHOUAN) 2nd MEDITERRANEAN SEMINAR LACTIMED ZAHLE, LEBANON, 5th MAY 2014

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3 Ecole Supérieure des Industries Alimentaires de Tunis Laboratoire Central d Analyses et d Essais PROMOTING DONKEY MILK OF CIRCUMMEDITERRANEAN RACE AND STORAGE TESTING AT THE SIDI MREYEH REGION (ZAGHOUAN)

4 Characterization of donkey milk from Circummediterranean race and storage testing I. Techno-economical study of fermented donkey milk

5 IHEC Ecole Supérieure des Industries Alimentaires de Tunis Institut des Hautes Etudes Commerciale s

6 Characterization of donkey milk from Circummediterranean race and storage testing Introduction Allergy to cows milk protein is the most common food allergy in newborn infants. Responsible of a large number of symptoms Pain and suffering in children but also to his family Extremely difficult to diagnose. ESIAT

7 I. Introduction II. Experimental protocole III. Resultts and Discussion IV. Conclusion and Outlok V. Business Plan Fermeted donkey Milk 1. General Presentation 2. Donkey Milk Composition 3. Utilization Donkey milk Donkey is considered in several countries as a dairy animal. Donkey milk has similar composition as human milk due to its suggar contenance, phosphats and low casein rate. (Solution for allergies) The properties of donkey milk Fermetative activity Antimicrobial activity β probiotic (facilitates intestinal transit, antimicrobial activity) lactoferrine Lactoperoxydase Lysozyme

8 I. Introduction II. III. IV. V. Business Plan Fermeted donkey Milk 1. Relation de base en analyse dynamique. Experimental protocole 2. Resultts Détection and Discussion d endommagement par essais vibratoires. 3. Conclusion Fiabilité and des Outlok méthodes d évaluation d endommagement. 1. General Presentation 2. Utilization Food Nutritional (more lactose and less fat) Brain growth Preserves the intestinal ecosystem Full and normal development of the inmunitary system Nice taste Cosmetics revitalizes and stimulates the regeneration of the skin with fat and essential amino acids, and large number of vitamins Skin moisturizing with whey proteins and glycoproteins Skin repaire Skin protection against age with unsaturated fatty acids, phospholipids and lactoferrin Skin purifying and cleasing with lysozyms and lactoperoxydases Skin tensor, stimulates the circulation of the skin Medical Liver probleme Edema Nose bleeding Poisoning Infectius diseases Woung healing fever

9 ESSTT GPPM.. 1. Relation de base en analyse dynamique. 2. Détection d endommagement par essais vibratoires. 3. Fiabilité des méthodes d évaluation d endommagement. Characterization of donkey milk from Circummediterranean race and storage testing Introduction Monitoring of physical-chemical and biochemical milk quality of the circumméditerranéenne donkey race Storaging tests for a better project implementation A heat treatment helping to preserve the physicalchemical qualities Ezymatic and acid coagulation Technical-economical study of MIRACULAIT project: donkey fermented milk

10 I. Introduction II. III. IV. V. Plan Business d affaire Plan lait Fermeted d ânesse donkey fermenté Milk 1. Protocole Experimental Relation expérimental de protocole base en analyse dynamique. 2. Résultats Resultts Détection and et discussion Discussion d endommagement par essais vibratoires. 3. Conclusion Fiabilité et and des perspectives Outlok méthodes d évaluation d endommagement. Experimental Protocol

11 Protocole expérimental Diagramme expérimental adopté Receipt of donkey's milk and cow's milk General characterizatio n of the 2 milks PH Acidity Density Dry matter Fat Acid fat ph Thermical treatment at 65, 75, 85 &100 C For 30min Acidity (titration) Nitrogen Fractions (Kjeldhal) Turbidity =f(t) Coagulation testing Enzymatical coagulation (0,35ml/L of milk) Conductivity =f(t) ph = f(t) Turbidity=f(t) Acid Coagulation (0,055g/L of milk) Conductivity =f(t) ph= f(t) Lactose Ca & Mg Preparation :ISO 8070 AT Fil 119 AS (2007) ANP dosis: ICP (inductively coupled plasma) Nitrogen and protein fractions

12 I. Introduction II. Experimental protocol III. Resultats and discussion IV. Conclusion and Outlook V. Business Plan fermeted donkey milk

13 I. Introduction II. III. IV. V. Plan Business d affaire Plan lait fermeted d ânesse donkey fermenté milk 1. Protocole Relation Experimental expérimental de protocol base en analyse dynamique. 2. Results Détection Resultats and and discussion d endommagement par essais vibratoires. 3. Fiabilité Conclusion et and des perspectives Outlook méthodes d évaluation d endommagement. 1. General characterization of donkey milk 1. General characterization of donkey milk 2. Heat treatment effects 3. Coagulation testing Donkey Cow Lait de Caractérisation Article du Milk lait d ânesse Donkey en 1 Article Lait d ânesse Ânesse comparaison Mare 2 avec humain le lait milk de vache cow 1 Jument 2 humain vache vache Caractérisation physico-chimique Proteins, ph g/100g 1,73 7, ,70 6, Milk ph Acidity ( D) Density Dry Matter (g/100g) Fat (g/100g) Total hydrogen matter (g/100g) Proteins (g/100g) Lactose (g/100g) Saccharose (g/100g) Ash (g/100g) Ca (mg/100g) Mg (mg/100g) Cow milk 6, ,027 11,01 3,5 2,76 2,70 4,56 0, ,4 Donkey milk 7,13 23,5 1,027 9,08 1,9 1,76 1,73 7,75 0,22 0,60 99,4 9,6 1 Anantakrishnan et al. (1941) ; Oftedal et al. (1988); Salimei et al. (2004) ; and Chiavari et al. (2004). 2 Pagliarini et al. (1993) ; Solaroli et al. (1993) ; and Malacarne et al. (2002) ;

14 Proteolyse rate Taux de protéines (g/100g) ESIAT I. Introduction II. III. IV. V. Plan Business d affaire Plan lait fermeted d ânesse donkey fermenté milk 1. Protocole Relation de base en analyse dynamique. Experimental expérimental protocol 2. Résultats Détection Resultats et and discussion d endommagement par essais vibratoires. 3. Fiabilité Conclusion et and des perspectives Outlook méthodes d évaluation d endommagement. 2.Heat treatment effect 1. General characterization of donkey milk 2. Heat treatment effect 3. Essais de coagulation Proteins and hydrogen fractions: 7 3,5 6,46 3,22 3,03 6 5,86 2,96 3 2,9 2,7 5 4,67 L évolution 2,5 des fractions azotées (g/100g) du lait d ânesse et du lait de vache en 2,17 fonction de l augmentation du traitement thermique ,73 3,04 1,5 2,54 3,76 1,78 2,781,57 2,33 1,9 lait de vache lait de vache lait d'anesse lait d'ânesse 2 1 1,49 1,79 1 0, Heat 75 ( C) Température ( C)

15 I. Introduction II. Experimental protocol III. Results and discussion IV. Conclusion and outlook V. Business plan fermented donkey milk Conclusion Donkey milk has proved: Low in protein (1,73g/100g ) regarding cow milk (2,70g/100g) so, able to be commercialized as a pasteurized milk. Rich in lactose lactose (7,75g/100g) comparing cow milk rate (4,46g/100g) Rates higher in unsaturated fatty acids so beneficial to health

16 Conclusion Low ability to enzymatic coagulation for the donkey milk. Outlook (i) low casein rate on donkey milk (ii) donkey milk presents a low rate in K caseins (1,72g/100g) regarding cow milk (2,55g/100g) (iii)accessibility to rennet casein. Problems on Lactic Coagulation. (i) low rate of cheese caseines (ii) the presence of a high containt of lysozyme (3750mg/L) regarding cow milk (0,09mg/L) Microbiological quality, nutritional, long storaging, etc. Freeze-drying Medical prescription: Antiallergic Export and competition Partenrship with Swiss for a possible license The most important: donkey breeding in Tunisia and milk production ESIAT Relevons le défis

17 IHEC Ecole Supérieure des Industries Alimentaires de Tunis Institut des Hautes Etudes Commerciale s Carthage Challenge 2012 «MIRACULAIT» Good Donkey Milk Under the coordination of: Mme SONIA FEZZANI Project Type: Agro-food industries: Milk and Milk-derivated products

18 IHEC Ecole Supérieure des Industries Alimentaires de Tunis Institut des Hautes Etudes Commerciale s Company profile Localization : Domain Sidi Mrayah, ZAGHOUAN Juridical Form: limited company, LC Parternship: industriel dans le domaine biologique Total project costs: D (Tunisian dinnars) Share Capital: D (Tunisian dinnars) FOPRODI: Bank Credit: (BTS) 65000

19 IHEC Ecole Supérieure des Industries Alimentaires de Tunis Institut des Hautes Etudes Commerciale s

20 IHEC Ecole Supérieure des Industries Alimentaires de Tunis Institut des Hautes Etudes Commerciale s Target Market People allergic to cow milk protein and to lactose (newborns, children, adults) Pharmacies, health food shops Market research Competition Lack of donkey milk market Strengths Substitution of imported products at a very high prices Weaknesses Availivilty of the donkey milk Eating habits High price comparing cow milk

21 IHEC Ecole Supérieure des Industries Alimentaires de Tunis Institut des Hautes Etudes Commerciale s Product Milk Fermented Milk Freeze-dried Milk (for the 2 nd level of the project) MARKETING Mix Price: Fianl product cost: 8.6 DT FOR 1LITER Profit margin :17% Unit selling price :10DT/L 5DT/0.5L Distribution Parapharmaceutical products points of salle Organic products points of salle Communication Posters and commercials Radio spots TV spots

22 IHEC Ecole Supérieure des Industries Alimentaires de Tunis Schéma Foreseeable d investissement profitability et de financement Study Institut des Hautes Etudes Commerciales COUT 1 rst year MDT 3 ème FINANCEMENT année 5 ème MDT année % Terrain Acquis Fonds propres Turnover Anesse * Capital Social Dépenses Génie civil 2000 FOPRODI d exploitation Matériels labo 4000 Charges fixes Aménagements Dettes amortissement Equipements de production Crédit BTS Matériel de transport Résultat brut Mobilier & matériel de Bureau 1500 intérêts Divers & Imprévus 1500 Results before taxes Fonds de roulement taxes TOTAL TOTAL % Résultat net Cash flow ,7

23 IHEC Ecole Supérieure des Industries Alimentaires de Tunis Institut des Hautes Etudes Commerciale s VAN= DT > Initial Investment ( DT) The project is profitable

24 Ecole Supérieure des Industries Alimentaires de Tunis Laboratoire Central d Analyses et d Essais Thank you for your attention