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Baladi Cheese Making by Using New Technology

Place: jordan, Asia
Food consumption patterns: diet, environment, society, economy and health Food consumption patterns: diet, environment, society, economy and health
Total Budget: € 20.000,00 | Period: From February 2010 To February 2014

Summary

Local communities mainly in rural areas in Jordan used to use the traditional methods in cheese makeing on housholds level,  milk boiling  is initial stage to prepare good quality of cheese, in order to achivie this;  the project focused on training rural woment on milk pasteurization process, our new method is to train rural women on new methods in cheese making through milk Pasteurization,  mian Objectives  are to identify rural communities of  Milk pasteurization and its important, identify rural communities of  harmful bacteria into none pasteurized milk. 

Partnership

National Center for Agricultural Research and Extension - Jordan

Lead applicant

• Organize agricultural research and extension plans for sustainable development. • Adopt the latest agricultural techniques for local conditions. • Disseminate appropriate technologies to farmers through extension agents. • Enhance knowledge and improve skills of researchers and extension agents through education and training activities. • Conduct economic studies. • Evaluate the effect of economic factors on agricultural production. • Capacity building of researchers and extension agents in collaboration with local, national and international partners and provides training and cross-learning opportunities in order to better addressing agricultural development problems.

Ira Charity corporative - Jordan

Initiative partner

Baq’a Women cooperative Society - Jordan

Initiative partner

Establishment of productive projects and holding training sessions in different areas for women

The main idea is to produce safe and health Baladi Cheese from Awassi sheep milk by using new technology such as Milk pasteurization, using thermometer, and adding Calcium chloride. sheep milk is widely drunk in most of rural areas in Jordan, sheep keepers used to milking their animals to make baladi cheese (white cheese) which is most desired in big cities, farmers can make Jameed (hard youghort) and Sam’nneh (flovered butter), sheep’s milk usually has more fat and protien than cow’s milk. rural farmers do not usually stick to thier own tradtional way of making cheese without pasterurizaion porcess, in this initiative our idea to trian farmers to do pasterizaion process to provide safe and free from harmful baceria by heating milk to avoid dangourus diseases such as brucellosis,

Local communities mainly in rural areas in Jordan used to use the traditional methods in cheese makeing on housholds level. their own way was directly as follows: milking the sheep, then direct to make cheese, this way is not hieginic becase of bacteria (such as Salmonilla, Defereria, Brocella, ..ets) presence in milk,
our new method is to train women on new methods in cheese making through milk Pasteurization which difined as a process that kills harmful bacteria causing diseases by boiling the  milk to a specific termperture for a specific of time. rural women did not used to use
Objectives of Cheese Making from sheep Milk initiative are:
• identify rural communities of  Milk pasteurization and its important
• identify rural communities of  harmful bacteria into none pasteurized milk
• identify rural communities of  human-animal shared diseases 

milk pasteurizing training rual women in Ira women society milk pasteurizing training rual women in Ira women society

Milk processing enterprises mostly in rural areas or Badia of Jordan, farmers who have extra surplus of milk, they like to convert it into cheese for batter prices and long time to be reserved. milk processing linked traditionally to female responsibility even other milk products such as local or baladi cheese. sheep milk is preferred to make cheese and production of Jameed (sun dried yoghurt), these rural woment activities contrbuting her role in food security for her family and her society.
The main goal of this  initiative is to trian rual women on Milk pasteurizing in proper way compare with their own traditonal ways – which were not healthy and hygienic ones- in order to enhance their skills to produce hygienic products of milk and cheese with high quality to be sold with good procies in local markets. rural  women could produce various products: fresh milk, butter, cheese, yoghurt or Jameed, many products coudl reach big markets and malls in cities 

• Safe and health cheese products
• Trained women on new technology
• Butter sales and butter market opportunities 

the initiative is applicaion of milk pasteurizing steps training, while the the initiative is applicaion of milk pasteurizing steps training, while the traditional way not boiling the milk to make baladi cheese
the initiative is applicaion of milk pasteurizing steps training, while the the initiative is applicaion of milk pasteurizing steps training, while the traditional way not boiling the milk to make baladi cheese
the initiative is applicaion of milk pasteurizing steps training, while the the initiative is applicaion of milk pasteurizing steps training, while the traditional way not boiling the milk to make baladi cheese

• Rural women  who have sheep and goats keepers
• Female teachers
• Schools girls 

applicaion of milk pasteurizing steps training, while the traditional way adding initiative is applicaion of milk pasteurizing steps training, while the traditional way not boiling the milk

The people that performed the initiative in the field as follows: 
• Eng. Fatima Abu Hazeem, BSc in Animal Production, Project Manager, she is working at the National Center for Agricultural Research and Extension  (NCARE)/ Balqa Extension Branch, since 1997 to present time.
• and other  12 Extension agents in areas of implementing the acivities 

o Poor rural women have no heat source (gas oven) we have solved this problem by using wood to do fire in order to heat the milk
o Illitrate women can not read the thermometer, we have advised them to have a help from their children (school students)
o women farmers did not accept the idea of adding Calcium Chloride to the milk, we have dealt with this obstacle by  we have prepared two samples; one sample without calcium chloride and other one contain Calcium Chloride, we demonstrated to women the results of two samples, after two moths we found that first jar  soft cheese and with bad smell, second jar was more solid and loger lifetime compare with the first Jar

Adding calcium chloride to the milk Adding calcium chloride to the milk

o Safe and health cheese product provide good health of people
o boiling and pasteurizing milk will prvent serious diseases such as Brocellea for humans, which will reduce the dangour
o We encourage rural communities to use sheep and goats milk compare with other vailabe sources such as local cows because their animals ( sheep and goats are mostly range free during milking season; Focusing on sheep and goats’ milk to be used in sheese making will enhance relay on these animals range free, which  use rangeland for feeding, no fertilizers, no pesticides, improved soil fertility by their manure will directly imporve the enviornment

o Change their mind and adopt this techniques
o Encourage from thier nieghber
o Phone calls
o  Radio dialuge
o TV and newspaper 

o Radio broadcast,
o internet